|Theory of Catering|
|by Ronald Kinton|
The tenth edition of this highly successful textbook builds on the quality of the previous editions and has been updated and re-written to ensure ...
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Results 1 - 5 of 5 for pickled brussel sprouts
Put in each ... as many trimmed Brussels sprouts as can fit ... rings on. Process in boiling water 10 minutes. Lids will pop down. Cook store or refrigerate.
Cook Brussels sprouts according to package ... Cover jar and marinate in refrigerator at least 24 hours. Drain and serve with cocktail picks. Yields 1 quart.
Cook Brussels sprouts according to package ... Remove from heat and pour over Brussels sprouts. Cover and store in refrigerator for 24 hours before serving.
Remove loose outer ... stem end. Wash sprouts and put in ... be used as soon as its cooled. Frozen sprouts may be used, but takes less time for boiling.
Combine. Mix together in saucepan 2 cups sugar and 2 cups vinegar (sweeten or dilute to taste). Heat slightly to dissolve sugar. Immediately pour ...
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