166 marinated vegetables with vinegar and sugar Recipes

fresh broccoli and cauliflower florets, tomatoes, chickpeas, rinsed and drained, ripe black olives, drained and sliced, snow peas, green onions, chopped, carrot , cut into thin strips, red bell pepper, chopped, olive oil, red wine vinegar, garlic cloves, chopped, salt, sugar, chopped fresh or 1/2 tsp dried basil, pepper, garnish: fresh parsley sprig

catfish fillets (about 8 oz each), italian salad dressing, condensed tomato soup, undiluted, vegetable oil, sugar, vinegar, celery seed, salt, pepper, ground mustard, garlic powder

carrots, peeled and sliced, green bell pepper, sliced, onion, sliced, cucumber, peeled and sliced, stalks celery, sliced, cauliflower florets, broken into bite size pieces, broccoli florets, broken into bite size pieces, white sugar, distilled white vinegar, worcestershire sauce, ground black pepper, prepared yellow mustard, salt, vegetable oil, condensed tomato soup

frozen corn, thawed, frozen peas, thawed, chopped celery, chopped green pepper, chopped onion, diced pimientos, drained, sugar, red wine vinegar, vegetable oil, french salad dressing

white miso (fermented soybean paste), mirin (sweet japanese rice wine), unseasoned rice vinegar, minced green onions, minced fresh ginger, oriental sesame oil, alaskan salmon fillets, with skin, nonstick vegetable oil spray, cucumber-daikon relish, english hothouse cucumbers, peeled, halved, seeded , cut crosswise into 1/4-inch-thick slices, sea salt, daikon (japanese white radish), peeled, cut into 2x1/4-inch sticks, unseasoned rice vinegar, sugar, minced fresh ginger, cayenne pepper, sesame seeds, toasted, radish sprouts, sheet dried nori,* cut with scissors into matchstick-size strips

sliced carrots (1/4- inch slices), sliced celery, chopped green pepper, onion, halved and thinly sliced, celery seed, reduced-fat italian salad dressing, sugar substitute equivalent to 1/2 cup sugar, white vinegar, water

shoe peg corn, english peas, cut green beans, celery, chopped, red onion, chopped, bell pepper, chopped, salad oil, sugar, salt, pepper, apple cider vinegar

white shoe peg corn, french style green beans, lesueur peas (tiny), chopped celery, chopped green pepper, sugar, vinegar, oil, salt

unpeeled, large raw shrimp (21/25 count ), white vinegar, vegetable oil, sugar, capers, undrained, celery salt, salt, red or white onion, sliced and separated into rings, pitted kalamata olives, rinsed and drained

unpeeled, large raw shrimp (21/25 count ), white vinegar, vegetable oil, sugar, capers, undrained, chopped fresh rosemary, celery salt, salt, red or white onion, sliced and separated into rings

green beans or 1 can wax bean, peas, chickpeas or 1 can kidney bean, corn, green peppers or 1/2 cup red pepper, chopped, carrot, chopped, celery, chopped, scallions or 1/2 cup purple onion, chopped, oil, vinegar, sugar, salt, pepper

scored, thinly sliced cucumber, sliced red onion rings, sliced ripe olives, navel oranges, commercial orange juice, white wine vinegar, sugar, vegetable oil, ready-to-eat romaine salad (about 2/3 bag)

fresh broccoli (do not use frozen), baby carrots (use more or less if desired), cider vinegar, sugar, dill (dried ), accent seasoning, salt, fresh ground pepper, garlic salt, vegetable oil (i used crisco)

marinated onions, lg vidalia onions, vegetable oil, white vinegar, tb sugar, ts salt, ts pepper, ts parsley flakes, ts oregano, ts garlic powder, onions 1/4 inch thick , separating rings. ingredients are more estimated than measured, add or subtract to your own individual taste. mix all ingredients in a container you can cover and shake, keep in the refrigerator. marinade at least 24 hours before serving. you can continue to add more onions to mixture as necessary for up to four additions. after that, drain, make new marinade and transfer onions., marinated onions, yellow onions, thinly sliced, extra virgin olive oil, champagne vinegar, kosher salt, freshly cracked pepper, lemon juice, chopped chives, rinse onions under cold water to reduce their sharpness. drain and place onions in medium bowl. toss onions with oil, vinegar, lemon juice, salt and pepper. marinate at room temperature for 15 minutes. stir in chives., marinated onions, dry white wine, white vinegar, water, oil, garlic, stems of parsley, sugar, salt, cayenne pepper, chopped basil, dijon mustard, pearl onions, peeled, chopped parsley, combine all ingredients except the pearl onions and chopped parsley. bring marinade ingredients to a boil., heat and pour over onions. cool. refrigerate for 48 hours., when ready to serve , sprinkle with chopped parsley.

cauliflower floret, broccoli rabe, trimmed and chopped, carrots, sliced, stalks celery, sliced, green bell pepper, cut into chunks, red bell pepper, cut into chunks, zucchini, sliced, button mushrooms, sliced, marinated artichoke hearts, quartered, black olives, sliced, garlic clove, chopped, red wine vinegar, fresh squeezed lemon juice, dijon mustard, vegetable oil, extra virgin olive oil, fresh basil leaves, chopped, dried oregano, dried rosemary, dried thyme, sugar, salt, fresh ground black pepper

fresh broccoli florets, fresh cauliflowerets, sliced fresh mushrooms, tomatoes, halved, chopped celery, chopped green pepper, vegetable oil, sugar, white vinegar, grated onion, poppy seeds, ground mustard, salt

fresh cauliflower floret, fresh broccoli florets, carrot, sliced, kohlrabi, peeled and chopped, celery, chopped, ripe black olives, sliced, radish, sliced, green pepper, chopped, sugar, white vinegar, salt, ground mustard, vegetable oil, onion, finely chopped, celery seed

vinegar, vegetable oil, onion, chopped, garlic cloves, minced, salt , to taste, pepper, sugar or 1 tsp splenda substitute, basil, crumbled, oregano, carrots, sliced and cooked, artichoke hearts, drained and quartered, morels, halved, black olives, halved, sweet red pepper, chopped