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Jodi's Marinated Veggies
SUBMITTED BY:
Jodi T.
"I have taken this to MANY family and pot luck gatherings and it always is a huge hit. If you have other favorite veggies, you may add, or omit something if your family doesn't like it. Broccoli, cauliflower and mushrooms are just the basics."
RECIPE RATING:
Read Reviews
(14)
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PREP TIME
20 Min
COOK TIME
5 Min
READY IN
13 Hrs 45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
4 ounces fresh mushrooms, sliced
1 green bell pepper, chopped
3 stalks celery, diced
1 onion, finely diced
1/2 cup distilled white vinegar
2 tablespoons poppy seeds
1 cup white sugar
2 teaspoons mustard powder
1 teaspoon salt
1 1/2 cups vegetable oil
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DIRECTIONS
Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.
In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.
In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.
Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.
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REVIEWS
Reviewed on Jan. 25, 2004 by MARY LUCISANO
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MARY LUCISANO
Jan. 25, 2004
Everybody in my family loved these veggies,especially my son's vegetarian girl friend.Great way to use your garden vegetables!
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14 users found this review helpful
Everybody in my family loved these veggies,especially my son's vegetarian girl friend.Great...
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Reviewed on Jan. 25, 2004 by
dagny21
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dagny21
Jan. 25, 2004
This was okay but I won't make it again. I liked it well enough that I ate my portion, but my husband hated it. I expected the mustard to give it more tang, but it wasn't tangy at all. It tasted like pure sugar and A LOT of oil. Cutting down on the oil by half would probably improve it a lot, but it would still be just way too sweet. I did like the decorative effect of the poppy seeds.
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14 users found this review helpful
This was okay but I won't make it again. I liked it well enough that I ate my portion, but my...
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Reviewed on Jan. 25, 2004 by LBUCHMAN
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LBUCHMAN
Jan. 25, 2004
This recipe is delicious and quite flexible. I used baby carrots and green, red, and yellow pepper strips and all marinated very nicely. It was very popular with my friends and family.
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14 users found this review helpful
This recipe is delicious and quite flexible. I used baby carrots and green, red, and yellow...
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Reviewed on Jan. 25, 2004 by JAPOST
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JAPOST
Jan. 25, 2004
It was good but I only used half of the marinade-it was so much oil. Next time I will definitely cut down on the oil.
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14 users found this review helpful
It was good but I only used half of the marinade-it was so much oil. Next time I will...
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Reviewed on Jan. 25, 2004 by virgoddt
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virgoddt
Jan. 25, 2004
Great recipe - definitely a repeater and oh so easy. A big hit with potluck crowd and hubby. I used a frozen veggie blend and less oil and sugar as suggested in other reviews.
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13 users found this review helpful
Great recipe - definitely a repeater and oh so easy. A big hit with potluck crowd and hubby. ...
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Reviewed on Jan. 25, 2004 by SBC1023
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SBC1023
Jan. 25, 2004
This was easy to put together and has a nice sort of sweet and sour flavor to it.
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13 users found this review helpful
This was easy to put together and has a nice sort of sweet and sour flavor to it.
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Reviewed on Jan. 25, 2004 by WONDIE
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WONDIE
Jan. 25, 2004
Great Marinated Veggies! Hubby ate more than anyone!
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13 users found this review helpful
Great Marinated Veggies! Hubby ate more than anyone!
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Reviewed on Jan. 25, 2004 by
NewMexicoMama
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NewMexicoMama
Jan. 25, 2004
What a great and versatile way to use veggies! I loved this recipe and so did every other veggie lover at my dinner party. The recipe is simple and you can add just about any kind of vegetable you like.
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12 users found this review helpful
What a great and versatile way to use veggies! I loved this recipe and so did every other...
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Reviewed on Jan. 25, 2004 by
aClockworkOrange
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aClockworkOrange
Jan. 25, 2004
I made this for Easter dinner, and everyone went back for seconds and thirds of this tasty dish! I will use the sauce for salad dressing, too. I found that using a wire whisk to combine the dressing made it easy to create suspension between the liquids.
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11 users found this review helpful
I made this for Easter dinner, and everyone went back for seconds and thirds of this tasty...
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Reviewed on Jan. 25, 2004 by
TABIJO
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TABIJO
Jan. 25, 2004
YUM YUM YUM!!! This recipe is fabulous. I made the marinade according to others' recommendations. I cut the sugar and the oil in half, and it was PERFECT. You can definitely tast the sugar so half is without a doubt enough. I'm sure if you're eating sugar free (I am but since I am bringing this to a pot luck I didn't want to experiment just now) you could make it with Equal or similar. Because I didn't notice this is supposed to marinade overnight, and since mine will only marinate for a couple of hours, I didn't add the onions or the mushrooms. However I did a LARGE head of cauliflower and almost 2 heads of broccoli (my fave), 2 stalks of celery, and took someone else's suggestion and did one red, yellow and gr. pepper. And that's it! It's truly yummy!
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10 users found this review helpful
YUM YUM YUM!!! This recipe is fabulous. I made the marinade according to others'...
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