Name: Recipe for Marinated Vegetables | Almanac.com
Yield: 8 to 12 servings
Ingredients: 1/2 head cauliflower; in small pieces; 2 cups bite-size broccoli florets and stems; 2 carrots; sliced; 2 celery stalks; sliced 1 inch thick; 1 small onion; sliced; 1 green bell pepper; cubed; 3/4 to 1 cup stuffed green olives or pitted black olives; drained; 3/4 cup white or wine vinegar; 1/2 cup salad oil; 2 tablespoons white sugar; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 to 1 teaspoon dried oregano or mixed salad herbs; 1/4 cup water

Photo Credit

Margo Letourneau

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff

Yield

8 to 12 servings

Category

Course

Special Considerations

Vegetarian

Credit

Adapted from a recipe submitted Barbara Little Good Shepherd

Sources

Yankee Magazine Church Suppers and Potluck Dinners Cookbook

November 12, 2021

Ingredients

1/2 head cauliflower, in small pieces

2 cups bite-size broccoli florets and stems

2 carrots, sliced

2 celery stalks, sliced 1 inch thick

1 small onion, sliced

1 green bell pepper, cubed

3/4 to 1 cup stuffed green olives or pitted black olives, drained

3/4 cup white or wine vinegar

1/2 cup salad oil

2 tablespoons white sugar

1 teaspoon salt

1/2 teaspoon pepper

1/2 to 1 teaspoon dried oregano or mixed salad herbs

1/4 cup water

About The Author

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

Read More from The Old Farmer’s Almanac Editors