Tangy Marinated Brussel Sprouts

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This dish is my husband’s favorite.  Many of us do not like Brussel sprouts at all because of it sulfuric smell. If you will to blanch in boiling water for awhile, you can get rid of the smell. This Brussel sprouts is so tasty and with no smell, and can eat them as it is or serve as pickles in any sandwiches.



Yield: 3-4 cups (depending on the size used)


1½ pounds small/medium fresh Brussel sprouts

1 medium yellow/white onion, peeled and thinly sliced

3 cloves garlic, peeled, finely chopped

½ teaspoon crushed chili flakes (optional)

1½ teaspoons fine salt

½ cup white wine vinegar

½ cup canola/olive oil



Place all the above ingredients into a large sauce pan over medium-high heat and bring to a boil. Uncovered and cook for 5 minutes and stir once.

Heat off and set aside to cool down completely. Place in a serving bowl, covered and transfer to the refrigerator to chill for at least 8 hours, preferably overnight.


This entry was posted in Chinese Recipes, Fruits and Vegetables, Vegetarian, Western. Bookmark the permalink.

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