Mom's Marinated Vegetables Recipe -
Mom's Marinated Vegetables Recipe
  • READY IN 8+ hrs

Mom's Marinated Vegetables

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    8 hrs 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2009

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
Jul 22, 2009

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 salad on this site with a similar that that I prefer is: Spiral Pasta Salad.

Apr 01, 2009

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 bump. Really, the taste is amazing and recipe is easy to make!

Apr 09, 2009

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.

Apr 06, 2009

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. Thank you very much. Tom

May 03, 2009

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 will work. Didn't have cucumber or green pepper but used more cauliflower, red and yellow peppers. Son and nephew couldn't get enough... and they're NOT big vegetable eaters! Will definitely make again... and again.

Dec 15, 2012

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 I'll cut the sugar in half (cut in by 1/4th this time). If you don't have overnight to refrigerate, 4 hours will work. I drained the marinade in the morning.

Apr 14, 2009

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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