2 (10 oz.) pkgs. frozen brussel sprouts
1 c. sugar
3/4 c. cider vinegar
1 tsp. Lawry's seasoned salt
1/2 tsp. dry mustard
1 tsp. oregano
1/4 tsp. pepper

Cook sprouts until crisp tender. (Do not over cook.) In saucepan, combine remaining ingredients. Bring to a boil and pour over sprouts. Place in a covered container and marinate at least 24 hours. Drain and serve. For Christmas appetizer, garnish with chopped pimentos. I like to use fresh brussel sprouts instead of frozen if possible.