1/2 (8 oz.) pkg. sliced bacon, diced
3 (10 oz.) containers Brussels sprouts or 3 (10 oz.) pkgs. frozen Brussels
sprouts, thawed
1/2 med. onion, minced
2 tbsp. cider vinegar
2 tbsp. sugar
3/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper

In 5 quart Dutch oven or 4 quart saucepan over medium low heat, cook diced bacon until browned with slotted spoon; remove the bacon pieces to drain on paper towels. In same Dutch oven in bacon drippings, cook Brussels sprouts with onion, vinegar, sugar, salt, mustard, and pepper until tender and crisp, abut 10 minutes, stirring occasionally. Stir bacon into Brussels sprouts mixture.