Cocktail Brussels Sprouts

Cocktail Brussels Sprouts

2 boxes frozen Brussels sprouts
1/2 teaspoon salt
2 cups sugar
1 cup cider vinegar
2 1/2 ounces horseradish
1 sliced onion
2 teaspoons dry mustard

Cover sprouts with water; add salt. Cook until barely tender. Drain. Cool.
combine remaining ingredients and pour over sprouts. Refrigerate for at
least 12 hours.

Source: "The Ciloets Cook"
Source: "Best of the Best from Pennsylvania Cookbook"

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