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Categories:
red wine vinegar olive oil sugar salt Tabasco sauce garlic sweet onion red bell peppers green bell peppers green beans cauliflower broccolini fresh mushrooms tomatoes
Viewed: 35 - Published at: 9 years agoIngredients
- 1 12 cups red wine vinegar
- 34 cup olive oil
- 14 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon Tabasco sauce
- 2 garlic cloves, minced
- 1 sliced large sweet onion
- 2 large red bell peppers, cut into 1-inch chunks
- 2 large green bell peppers, cut into 1-inch chunks
- 1 lb green beans, halved lengthwise
- 1 head cauliflower, cut into flowerets
- 1 bunch Broccolini, cut into flowerets
- 1 lb fresh mushrooms, sliced
- 1 pint cherry tomatoes
Method
- In a medium non-aluminum saucepan over medium-high heat, combine first six ingredients and bring to a boil.
- Remove from heat and cool.
- In a medium saucepan over medium-high heat, blanch green beans for one minute.
- Combine all vegetables in large non-aluminum bowl.
- Pour in marinade and mix until vegetables are thoroughly coated; cover.
- Allow to marinate in refrigerator for several hours.
- Vegetables can be left covered in refrigerator to marinate for up to 5 days.
