2 (8 ounce) boxes frozen Brussels sprouts
1/2 cup tarragon vinegar
1/2 cup oil
1 clove garlic, crushed
1 tablespoon granulated sugar
1 teaspoon salt
Dash of Tabasco® sauce
2 tablespoons dried minced onion

Cook Brussels sprouts until slightly under-done. Drain.

Make a marinade with remaining ingredients. Mix well and pour over Brussels sprouts while hot. Marinate 3 to 4 days before serving.

Drain and serve.

Serves 12.