Muirhead of Ringoes, NJ Inc.

Muirhead Pickled Brussels Sprouts

2 boxes (about 4 cups) of frozen Brussels Sprouts or 2 lbs fresh
2 Tbsp basil
1 bottle of Muirhead Hazel's Sweet and Sour Dressing

Boil brussels sprouts in water for 5 to 10 minutes until cooked (i.e. fork tender). Drain off water. Transfer brussels sprouts to a serving bowl. Add basil and Hazel’s Sweet and Sour Dressing to the cooked sprouts. Toss. Allow to soak at least one day. Serve chilled or at room temperature. Serves 4 to 6.

Muirhead – 2006

Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803