Pickled Brussel Sprouts

[Yummys_Girl]

Pickled Brussel Sprouts

1 (10 ounce) bag frozen Brussels sprouts (http://www.recipezaar.com/library/getentry.zsp?id=208)
2 (8 ounce) jars white pearl onions, drained
2 (6 ounce) jars button mushrooms (http://www.recipezaar.com/library/getentry.zsp?id=110), drained
1 1/2 cups white vinegar (http://www.recipezaar.com/library/getentry.zsp?id=680)
1/4 cup salt (http://www.recipezaar.com/library/getentry.zsp?id=359)
1 cup sugar (http://www.recipezaar.com/library/getentry.zsp?id=139)
1 teaspoon celery seeds (http://www.recipezaar.com/library/getentry.zsp?id=321)
1 teaspoon turmeric (http://www.recipezaar.com/library/getentry.zsp?id=349)
1/2 teaspoon dry mustard (http://www.recipezaar.com/library/getentry.zsp?id=93)
1 teaspoon mustard seeds (http://www.recipezaar.com/library/getentry.zsp?id=93)

6-8 servings

Pour boiling water over the Brussels sprouts, cover and let stand to 10 minutes, drain sprouts and add onions and mushrooms. Mix gently.
Combine remaining ingredients, bring to a boil and cook for 3 minutes.
Pour hot vinegar mixture over Brussels sprouts toss gently.
Cover and store in refrigerator for 1 week before serving.
Marinade may be saved and used again.
These can be canned also.