|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
25 servings |
Prep. Time: |
:20 |
Total Time: |
8:00 |
Ingredients: |
|
|
1 bottle (14 oz.) baby corn on the cob
1 can (14 oz.) artichoke hearts, drained and halved
1 bottle (12 oz.) baby whole carrots, drained
1 bottle (9 oz.) whole mushrooms, drained
1-1/3 cups apple cider vinegar
2/3 cup vegetable oil
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. pepper
1-1/2 cups finely chopped green bell pepper
1 cup finely chopped purple onion
1 jar (4 oz.) pimento, drained and diced
Lettuce leaves
|
Directions:
|
Place corn, artichoke hearts, carrots and mushrooms into separate zip-lock bags or shallow glass dishes. Combine vinegar and next seven ingredients, stirring until sugar dissolves. Pour evenly over vegetables. Seal or cover and refrigerate for 8 hours or overnight. Drain vegetables and arrange on a lettuce-lined serving plate. Serve with wooden picks.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
