Total Time
25mins
Prep 20 mins
Cook 5 mins

These marinated vegetables are so versatile. You can use the spread on crackers or hot french bread slices, or as a savory sandwich filling with fresh tomatoes, and lettuce. Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.

Ingredients Nutrition

Directions

  1. Combine first 6 ingredients, mixing well; set aside.
  2. Combine remaining ingredients in a saucepan; bring to a boil.
  3. Pour dressing over vegetables and stir.
  4. Place in a large jar with a tight-fitting lid.
  5. Shake jar to stir ingredients; refrigerate overnight.
  6. Serve on hot crusty bread or crackers.
  7. Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.

Reviews

(2)
Most Helpful

Made this for an office get together and it was hit,just about everyone asked for the recipe. I used 1/2 vidalla onion and 1 clove of garlic in place of the onion powder and garlic salt.

JennS October 20, 2005

I didn`t use jar pimento stuffed, and used onion powder instead of onion salt,skipped the salt, 1 teaspoon seasoning salt,and used garlic powder instead of 1 teaspoon garlic salt. With all the canned and jarred stuff I nkew the salt content would be high. I also cut down on the vinegar to half a cup. It came out so very good. I tasted it as soon as I mixed the dressing in and after it chilled. So GOOD! Thanks for a recipe that I WILL be making again and agian.

Rita~ October 06, 2003

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