Pickled Vegetables

Serves: 6
Total Calories: 236


1/4 cup water
1/2 cauliflower medium, broken into flowerlets
2 carrots cut in 2-inch strips
2 celery ribs, cut in 1-inch pieces
1 green bell pepper small, cut in strips
3/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon basil dried
1/4 teaspoon tarragon dried
1 cup olives pitted


At least 2 hours before serving or early in the day: In large skillet over medium heat, put 1/4 cup water and heat all ingredients except olives to boiling, stirring occasionally. Reduce heat to low simmer, covered, 3 to 5 minutes until vegetables are tender-crisp. Remove from heat and add olives. Chill, covered, for 1 hour. Drain well.

Nutritional Facts:

Serves: 6
Total Calories: 236
Calories from Fat: 160

This Pickled Vegetables recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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