|2 packs||(10-oz) frozen Brussels sprouts|
|large||Jar dill or sour pickle juice|
Cook Brussels sprouts according to package directions. Drain. Pack the sprouts into a jar of pickle juice leftover from dill or sour pickles. Let marinate for 4 to 5 days. Serve cold as hors d'oeuvres. Tiny round beets may be fixed the same way. Calories: 33 per serving. Yield: 6 servings.
MARINATE 4-5 DAYS
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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