Pickled Veggie Salad Recipe

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Pickled Veggie Salad Recipe
Pickled Veggie Salad Recipe photo by Taste of Home
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Pickled Veggie Salad Recipe

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“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
Recommended: Our Best Beet Recipes
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + marinating
MAKES:
14 servings
TOTAL TIME:
Prep: 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 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

Nutritional Facts

1/2 cup: 114 calories, 5g fat (0 saturated fat), 0 cholesterol, 90mg sodium, 17g carbohydrate (12g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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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eversbeaver User ID: 2223765 93421
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."

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