Marinated Vegetables

Source: The Old Farmer’s Almanac

Yield: 12 servings


  • Salad oil: 1/2 Cups
  • White or wine vinegar: 3/4 Cups
  • Stuffed green olives or pitted black olives, drained: 1 Cups
  • Green bell pepper, cubed: 1 Each
  • Celery stalks, sliced 1 inch thick: 2 Each
  • Carrots, sliced: 2 Each
  • Bite-size broccoli florets and stems: 2 Cups
  • Head of cauliflower, in small pieces: 1/2 Each
  • White sugar: 2 Tablespoons
  • Salt: 1 Teaspoons
  • Pepper: 1/2 Teaspoons
  • Dried oregano or mixed salad herbs: 1 Teaspoons
  • Water: 1/4 Cups
  • =Instructions=

Bring a large pot of water to a boil. Add the cauliflower and broccoli and blanch for 1 minute. Drain, then immediately plunge into cold water to stop the cooking. Drain well.
In a large salad bowl, combine all the vegetables with the olives. In a small bowl or jar, mix together the vinegar, oil, sugar, salt, pepper, herbs, and water. Mix well. Pour over the vegetables. Cover the bowl and refrigerate for 8 to 24 hours before serving.