Mom's Marinated Vegetables

Mom's Marinated Vegetables

11
KBOVER 0

"I got this recipe from my mother and I've never seen anything like it elsewhere. It's great for summer since it's cool and crisp. I like to take it to potlucks since it marinates overnight."
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Ingredients

8 h 40 m servings 154 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
  2. Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

This is outstanding! This sweet sour sauce is very tangy and spicy. I'm making more as an appetizer for tomorrow's Bunco game. Thanks for sharing.

Most helpful critical review

Made this for a family BBQ. It was fine, but I wouldn't make it again. People seemed to eat it, but I didn't get any compliments. I have to say that I didn't particularly like it. Another sal...

This is outstanding! This sweet sour sauce is very tangy and spicy. I'm making more as an appetizer for tomorrow's Bunco game. Thanks for sharing.

I really enjoyed this recipe! I love marinated vegetables but "tossed with Italian dressing" gets old! The only variation that I made was to add a bit of red pepper (cayenne) for a bit of a bu...

I did a trial run as I was looking for something to take Easter. Intially I made it w/o the broc and cauliflower because I had none on hand. I'm diffently taking it sunday with all of its ingred.

Tell Mom this was Delicious... I'm not much for sugar on vegetables.But this was GREAT. It's just a tad to sweet. Next time I will cut the sugar some and maybe add some green and black olives. T...

This recipe kicks! I'm a snob about using canned soup but thought I'd try it. I cut the sugar by half and added a good couple of squirts of Chinese rooster sauce. Any combination of vegies wi...

Super Easy and very good! Reminds me of a French dressing, so if you don't like French dressing you probably won't care for this. I do think it was a little too sweet for my liking, next time ...

Made this for a family BBQ. It was fine, but I wouldn't make it again. People seemed to eat it, but I didn't get any compliments. I have to say that I didn't particularly like it. Another sal...

Great recipe for a cookout, picnic, etc. I used a sweet onion and added a dash of cayenne to the marinade.

This same recipe has been in my family for at least 20 years,(in Australia) with slight variation in vegetables. The sweet/sour aspect is really nice, especially with a Barb-o-que's.