Our favorite use for this tangy vegetable "salad" is on a muffuletta.

Southern Living
This Story Originally Appeared On myrecipes.com

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Recipe Summary

Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain pickled vegetables, reserving 1/4 cup liquid.

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  • Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

  • Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.

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