Ingredients Jump to Instructions ↓

  1. 1 head(s) (about 6 cloves) garlic , peeled and roughly chopped

  2. 1 green bell pepper , quartered

  3. 1 red bell pepper , quartered

  4. 5 stalk(s) celery , cut in half

  5. 1 1/2 pound(s) mushrooms

  6. 4 jar(s) (10 ounces each) large pimiento-stuffed olives , drained

  7. 2 cup(s) vegetable oil

  8. 2 cup(s) white vinegar

  9. 2 tablespoon(s) ground black pepper

  10. 2 tablespoon(s) lemon pepper

  11. 2 tablespoon(s) garlic powder

  12. 2 tablespoon(s) onion powder

  13. 2 tablespoon(s) sugar

  14. 1 cup(s) chopped onion

Instructions Jump to Ingredients ↑

  1. Chop the vegetables: In the bowl of a food processor fitted with metal blade, place garlic, red and green bell peppers, celery, mushrooms, and olives. Combine with short pulses until coarsely chopped (this can be done in batches).

  2. Cook the seasonings: In a 2-quart saucepan, combine oil, vinegar, pepper, lemon pepper, garlic powder, onion powder, and sugar over medium-high heat. Bring the mixture to a boil and add onions. Remove from heat and let stand until cooled.

  3. Combine all ingredients: In a large bowl, stir together vegetable and seasoning mixtures until well blended. Cover and refrigerate overnight. Store, refrigerated, for up to 1 month.

  4. Nutritional information is based on a 1-cup serving.


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