Title: Brussels Sprouts
Categories: Appetizer
Yield: 6 Servings

2 pk (10-oz) frozen Brussels
-sprouts
lg 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 , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.