Pickled Veggie Salad

• 1 pound fresh brussels sprouts
• 1 cup sugar
• 3/4 cup white vinegar
• 1/2 pound sliced fresh mushrooms
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon plus 1/4 cup canola oil, divided
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 2 plum tomatoes, sliced
• 1 jar (2 ounces) diced pimientos, drained
• 1 tablespoon lemon juice

1. Cut an "X" in the core of each brussels sprout. Place 1/2 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
2. Meanwhile, in a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly.
3. In a large skillet, saute the mushrooms, onion and garlic in 1 tablespoon oil until tender. Transfer to a large bowl. Add the water chestnuts, olives, tomatoes, pimientos and lemon juice.
4. Drain brussels sprouts; cool slightly. Cut into quarters and add to vegetable mixture. Add sugar mixture and remaining oil; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

brussels sprouts, sugar, white vinegar, mushrooms, onion, garlic, canola oil, water chestnuts, olives, tomatoes, pimientos, lemon juice

Taken from www.tasteofhome.com/recipes/pickled-veggie-salad/ (may not work)