Muirhead Pickled Brussels Sprouts |
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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 |
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| 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 | ||
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