2 (10 oz.) pkg. frozen Brussels sprouts
3/4 c. cider vinegar
1 tsp. salt
1/2 tsp. dry mustard
1 tsp. oregano
1/4 tsp. black pepper

Cook Brussels sprouts according to package directions; drain. Put Brussels sprouts into a quart jar. In a sauce pan combine remaining ingredients; bring to a boil over high flame. Pour over Brussels sprouts. Cover jar and marinate in refrigerator at least 24 hours. Drain and serve with cocktail picks. Yields 1 quart.