Marinated Vegetables
Ingredients
- ½ cup white wine vinegar
- ¼ cup plain white vinegar
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 3 tablespoons olive or vegetable oil
- 1 tablespoon dry mustard
- 2 teaspoons salt
- ½ teaspoon dried oregano
- ½ 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.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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