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Categories:
hearts mushrooms pimientos pimiento green pepper celery vegetable oil onion clove garlic white vinegar Italian seasoning seasoning salt sugar ground pepper
Viewed: 19 - Published at: 3 years agoIngredients
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 2 (4 oz.) cans sliced mushrooms, drained and chopped
- 1 (4 oz.) jar diced pimientos, drained
- 1 c. pimiento-stuffed olives, chopped
- 1/2 c. chopped green pepper
- 1/2 c. chopped celery
- 1/2 c. vegetable oil
- 1/2 c. finely chopped onion
- 1 clove garlic, minced
- 2/3 c. white vinegar
- 2 1/2 tsp. Italian seasoning
- 1 tsp. seasoning salt
- 1 tsp. sugar
- 1/2 tsp. ground pepper
Method
- Combine first 6 ingredients in a large bowl; set aside. Heat oil in saucepan over medium heat; add onion and garlic and cook 3 minutes or until tender. Add vinegar and remaining ingredients; bring to a boil. Pour over vegetables; cover and refrigerate 8 hours or overnight. Serve with crackers.
