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Glass bowl full of Grandma's pickled vegetable salad sitting on a red gingham napkin.

Grandma’s Pickled Vegetable Salad


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