Brussels sprouts

Yield: 6 Servings

Measure Ingredient
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.

LOW CALORIE

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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