Pickled Brussels Sprouts - cooking recipe

Ingredients

1 (10 ounce) bag frozen Brussels sprouts
2 (8 ounce) jars white pearl onions, drained
2 (6 ounce) jars button mushrooms, drained
1 1/2 cups white vinegar
1/4 cup salt
1 cup sugar
1 teaspoon celery seed
1 teaspoon turmeric
1/2 teaspoon dry mustard
1 teaspoon mustard seeds

Preparation

Pour boiling water over the Brussels sprouts, cover and let stand to 10 minutes, drain sprouts and add onions and mushrooms. Mix gently.
Combine remaining ingredients, bring to a boil and cook for 3 minutes.
Pour hot vinegar mixture over Brussels sprouts toss gently.
Cover and store in refrigerator for 1 week before serving.
Marinade may be saved and used again.
These can be canned also.