2 (10 oz.) pkgs. Brussels sprouts
1 1/2 c. sugar
3/4 c. apple cider vinegar
1 tsp. salt
1/2 tsp. dry mustard
1 tsp. oregano
Dash of pepper

Cook Brussels sprouts according to package directions; drain. Combine remaining ingredients in saucepan. Bring to a boil. Remove from heat and pour over Brussels sprouts. Cover and store in refrigerator for 24 hours before serving.