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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Combine wine, vinegar, sugar and garlic in a heavy sauce pan then bring to boil and add sprouts.
  2. Reduce heat then over and simmer 10 minutes.
  3. Transfer sprouts and liquid to a serving bowl.
  4. Add green onion and dill pickle and serve at room temperature.
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