Ingredients
1 pound fresh brussels sprouts1 cup sugar3/4 cup white vinegar1/2 pound sliced fresh mushrooms1 small onion, chopped2 garlic cloves, minced1 tablespoon plus 1/4 cup canola oil, divided1 can (8 ounces) sliced water chestnuts, drained2 cans (2-1/4 ounces each) sliced ripe olives, drained2 plum tomatoes, sliced1 jar (2 ounces) diced pimientos, drained1 tablespoon lemon juice
Preparation
Cut an “X” in the core of each brussels sprout. Place 1/2 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
Meanwhile, in a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly.
In a large skillet, saute the mushrooms, onion and garlic in 1 tablespoon oil until tender. Transfer to a large bowl. Add the water chestnuts, olives, tomatoes, pimientos and lemon juice.
Drain brussels sprouts; cool slightly. Cut into quarters and add to vegetable mixture. Add sugar mixture and remaining oil; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
