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Pickled Veggie Salad

 Pickled Veggie Salad
“One year I created this recipe to use up an overabundance of brussels sprouts. My family asked for seconds, so now this tangy side is a staple on our Thanksgiving menu.” —Bobbi Ballantine, Grove City, Pennsylvania
14 ServingsPrep: 20 min. Cook: 10 min. + marinating

Ingredients

  • 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

Directions

  • 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

2 of 2

Pickled Veggie Salad (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1/2 cup equals 114 calories, 5 g fat (trace saturated fat), 0 cholesterol, 90 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.