Cook sprouts until crisp tender. (Do not over cook.) In a saucepan, combine remaining ingredients. Bring to a boil and pour over sprouts. Place in a covered container and marinate at least 24 hours. Drain and serve.

Marinated Brussels Sprouts 2

4 cups of Brussels sprouts, cooked
1/2 cup of tarragon vinegar
1/2 cup of oil
1 small clove garlic, minced
1 tablespoon of sugar
1 teaspoon of salt
A dash of Tabasco
2 tablespoons of sliced green onion

Drain the Brussels sprouts and place in a bowl. Mix the remaining ingredients and pour over the sprouts. Serves 6 Serve with toothpicks for hors d'oeuvre, or nested in lettuce cups for salad. The smallest sprouts are suitable for this.