Grandma’s Sweet And Sour Vegetable Salad is an old-fashioned dish that uses up those canned veggies you may have bought during quarantine. The salad is sweet and tart and very refreshing. It is lovely with barbecued meats and makes a great potluck dish.
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Grandma’s Sweet And Sour Vegetable Salad
The best part of this recipe is that it is very adaptable to what you have on hand and to what your family’s tastes are.
It uses canned vegetables, but there is no reason why you couldn’t steam and use fresh vegetables.
I’ve also used leftover grilled vegetables along with some canned vegetables. It adds some interesting texture and is just delicious.
Also, this recipe uses ALOT of sugar. I like to cut the sugar down to 1 ½ cups of sugar. It’s still pretty sweet, but definitely tangier. Play around with the recipe to see how ‘tangy and sour’ your family likes it.
Other ways to vary the recipe could be to toss in some fresh herbs like dill or tarragon or use flavored vinegar.
- 5 cans of vegetables – I used green beans, waxed beans, carrots, red kidney beans, Northern white beans. Try to choose vegetables of different colors and textures to make it interesting.
- Green pepper – you could also use red pepper, yellow pepper, or jalapeno pepper for some heat.
- Red onion
- Vegetable oil
- Apple cider vinegar
- Salt and pepper
- Celery seed
- Tomato soup – yep, the stuff your mom made you when you were a kid. Yes, it’s weird, but trust me its delicious!
Steps To Make This Recipe
Okay, get ready for how easy this recipe is to make!
- Dump the cans of vegetables into a big bowl. Toss in the pimentos, onions, and peppers.
- Pour the oil over the vegetables and give it a very light toss.
- Pour the vinegar, sugar, salt, pepper, celery seed, and tomato soup into a small saucepan.
- Bring the mixture to a boil and stir until the sugar is dissolved. Pour over the vegetables.
- Toss the vegetables several times until the mixture cools.
- Cove and chill for several hours.
Pretty easy, right?
If you enjoyed this recipe, here are a few more summer salad recipes to try:
- Tropical Slaw With Pineapple
- Vinegar-Based Coleslaw
- Tangy Green Bean And Potato Salad
- Southern-Style Coleslaw
- Crunchy Asian Slaw
Grandma’s Sweet And Sour Vegetable Salad is an old-fashioned dish that uses up those canned veggies you may have bought during quarantine. The salad is sweet and tart and very refreshing.
1 can (14.5 ounces) sliced carrots, drained
1 can (14.5 ounces) cut green beans, drained
1 can (14.5 ounces) yellow wax beans, drained
1 can (14.5 ounces) red kidney beans, rinsed and drained
1 can (14.5 ounces) Northern white beans, rinsed and drained
1 jar (4 ounces) pimentos, drained and diced
1 large green pepper, diced
1 large red onion, halved and thinly sliced
½ cup vegetable oil
1 ½ cups apple cider vinegar
2 cups sugar
2 teaspoons salt
1 teaspoon celery seed
½ teaspoon freshly ground black pepper
1 can (10.75 ounces) canned tomato soup, undiluted
Place all of the canned vegetables, beans, pimentos, and onion into a large mixing bowl. Pour the vegetable oil over the vegetables and lightly toss. Set aside.
In a medium saucepan over medium-high heat, combine the vinegar, sugar, salt, celery seed pepper, and soup. Stir and bring the mixture to a boil.
Pour over the vegetables.
Toss the vegetables gently several times until the mixture cools.
Cover the bowl and chill for at least four hours. The longer the salad sits and marinates, the better it will taste. Drain and reserve the liquid for another batch of vegetables before serving, if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Marinate
- Cuisine: Vintage
Keywords: grandma's pickled vegetable salad, pickled vegetables, side dish, side dish recipes, canned vegetables, vintage recipes, old-fashioned recipes, sweet and sour vegetables