Time
prep 0:20
total 8:00
Ingredients
| 1 bottle (14 oz.) | baby corn on the cob | | 1 can (14 oz.) | artichoke hearts, drained and halved | | 1 bottle (12 oz.) | baby whole carrots, drained | | 1 bottle (9 oz.) | whole mushrooms, drained | | 1-1/3 cup | apple cider vinegar | | 2/3 cup | vegetable oil | | 1/2 cup | sugar | | 1/2 tsp. | salt | | 1/2 tsp. | pepper | | 1-1/2 cup | finely chopped green bell pepper | | 1 cup | finely chopped purple onion | | 1 jar (4 oz.) | pimento, drained and diced | | Lettuce leaves |
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Instructions
Place corn, artichoke hearts, carrots and mushrooms into separate zip-lock bags or shallow glass dishes. Combine vinegar and next seven ingredients, stirring until sugar dissolves. Pour evenly over vegetables. Seal or cover and refrigerate for 8 hours or overnight. Drain vegetables and arrange on a lettuce-lined serving plate. Serve with wooden picks.
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