2 10 oz packages frozen Brussel sprouts (or cook fresh)
1 ½ C sugar
1 C cider vinegar
5 Tbsp horseradish
½ tsp salt
2 Tbsp dry mustard
Cook sprouts until tender, then drain.
Heat vinegar, add sugar to dissolve. Add remaining ingredients, and pour over sprouts (sprouts can be cut in half before marinating, if desired). Refrigerate at least 6 hours, or overnight.
Drain, and put in bowl, reserving some of the liquid in case any are left over. Enjoy!
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