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Categories:
vinegar olive onion garlic sugar basil oregano fresh mushrooms carrots hearts olives celery pimientos
Viewed: 3 - Published at: 5 years agoIngredients
- 2/3 c. vinegar
- 2/3 c. olive or salad oil
- 1/4 c. chopped onion
- 2 cloves garlic, minced
- 1 tsp. sugar
- 1 tsp. basil, crushed
- 1 tsp. oregano, crushed
- 8 oz. fresh mushrooms, halved or quartered
- 1 (16 oz.) can whole carrots (may be sliced)
- 1 (14 oz.) can artichoke hearts, drained and halved
- 1 c. pitted ripe olives, halved
- 1 c. sliced celery
- 1 (2 oz.) jar sliced pimientos, drained (1/4 c. chopped)
Method
- In saucepan, combine vinegar, oil, onion, garlic, 1 teaspoon salt, sugar, basil, oregano and 1/4 teaspoon pepper.
- Bring to a boil; simmer, uncovered, 10 minutes.
- Combine remaining ingredients in a bowl.
- Pour hot marinade over veggies.
- Stir; chill several hours, stirring occasionally.
- Drain before serving.
- Serve in lettuce lined bowl.
- Makes 7 cups.
- Great Thanksgiving dish.
