Our “Little” family is about to get a bit bigger with the birth of my step-brother’s first son in late November. That’ll give my parents 5 grandchildren to buy for this Christmas (oh, I hate that for them). My wife was working to plan the baby shower when I got tasked to make the cake and “something else”. My “something else” was these delicious marinated vegetables that I put together. For this go ’round I used baby carrots, cauliflower, radishes, cucumbers, French green beans (that’s haricot verts to you fancy folks), and celery. On an interesting side note, most folks don’t realize that baby carrots are regular carrots just shaved down into bite sized chunks. Anyway, one word of caution. The radishes were delicious, but after 24 hours in the marinate they were more pink that white with a bright red skin. Just so you know…
This makes enough marinade to do as many a 10 cups of veggies.
Ingredients
- 1/2 cup white wine vinegar
- 1/4 cup plain white vinegar
- 2 garlic cloves, crushed or finely minced
- 2 tablespoons sugar
- 3 tablespoons olive or canola oil
- 1 tablespoons dry mustard
- 2 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 16 oz jar of cocktail onions with brine
- vegetables for marinating: I used cucumbers, radishes, celery, cauliflower, French green beans, and baby carrots.
Directions
- Combine the first 9 ingredients for the marinade. I used a mason jar with a tight fitting lid.
- In a large bowl, combine all of the vegetables (you may want to cut some down to bite-sized pieces) and top with the marinade and the entire jar of cocktail onions and the brine.
- Toss to coat and marinate in a non-reactive (no metal) container for at least 24 hours. Be sure to toss them around every couple hours to coat the vegetables in the marinade.
Recipe Card
Marinated Vegetables
Ingredients
- 1/2 cup white wine vinegar
- 1/4 cup plain white vinegar
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 3 tablespoons olive or vegetable oil
- 1 tablespoon dry mustard
- 2 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 16 oz jar of cocktail onions with brine
- vegetables for marinating: I used cucumbers, radishes, celery, cauliflower, French green beans, and baby carrots
Instructions
- Combine the first 9 ingredients for the marinade. I used a mason jar with a tight fitting lid.
- In a large bowl, combine all of the vegetables (you may want to cut some down to bite-sized pieces) and top with the marinade and the entire jar of cocktail onions and the brine.
- Toss to coat and marinate in a non-reactive (no metal) container for at least 24 hours. Be sure to toss them around every couple hours to coat the vegetables in the marinade.
Since you have used Mason jars, would it be okay to seal the jars with the metal lids after the vegetables marinate for 24 hours?
I’m not a canning expert, so I can’t say for sure. I think they’d be fine if sealed and kept in the fridge for a few days, but beyond a few days, that’s out of my level of expertise.
They are wonderful. The onions a little tart after a while, but a wonderful dish !!!!!