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Pickled Marinated Vegetables

Mormon.Cook's picture
Ingredients
  Cauliflower head 1⁄2
  Carrots 2
  Celery ribs 2
  Green pepper 1
  Stuffed green olives 3 Ounce
  White wine vinegar 3⁄4 Cup (12 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1⁄4 Cup (4 tbs)
Directions

In large frying pan, combine all ingredients with the 1/4 cup water and bring to a boil. Reduce heat and simmer, stirring occasionally, covered, for 5 minutes. Cool and refrigerate 24 hours. Drain well and serve arranged attractively on tray.

Recipe Summary

Cuisine: 
American
Servings: 
12

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4.13889
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 114 Calories from Fat 92

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 315.1 mg13.1%

Total Carbohydrates 5 g1.5%

Dietary Fiber 1.3 g5.3%

Sugars 2.8 g

Protein 0.82 g1.6%

Vitamin A 35.6% Vitamin C 40.2%

Calcium 1.5% Iron 1.8%

*Based on a 2000 Calorie diet

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Pickled Marinated Vegetables Recipe