- 1 pound fresh brussels sprouts
- 1 cup sugar
- 3/4 cup white vinegar
- 1/2 pound sliced fresh mushrooms
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon plus 1/4 cup canola oil, divided
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 2 plum tomatoes, sliced
- 1 jar (2 ounces) diced pimientos, drained
- 1 tablespoon lemon juice
- Cut an “X” in the core of each brussels sprout. Place 1/2 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
- Meanwhile, in a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly.
- In a large skillet, saute the mushrooms, onion and garlic in 1 tablespoon oil until tender. Transfer to a large bowl. Add the water chestnuts, olives, tomatoes, pimientos and lemon juice.
- Drain brussels sprouts; cool slightly. Cut into quarters and add to vegetable mixture. Add sugar mixture and remaining oil; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 14 servings (1/2 cup each).
Originally published as Pickled Veggie Salad in Taste of Home June/July 2010, p27
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Reviewed Jun. 6, 2010
"When I see pickled I think sour, this was the opposite. Too sweet for me. The brussels sprouts were fun to use. Won't make again."