Combine the mushrooms, pimentos, artichoke hearts, bell pepper, onion and celery in a large bowl and mix well. Combine the vinegar, green onions, garlic salt, sugar, lemon pepper, Italian seasoning, seasoned salt, onion salt and olive oil in a medium saucepan. Bring to a boil over low heat. Boil for 5 minutes. Let stand until cool. Pour over vegetables. Chill, covered, until ready to serve. Makes 1 quart.
Ingredients
2 (4-ounce) cans mushroom stems and pieces, drained, chopped
1 (4-ounce) jar chopped pimentos, drained
1 (14-ounce) can artichoke hearts, drained, chopped
1/4 cup chopped bell pepper
1/4 cup chopped onion
1/2 cup chopped celery
2/3 cup white vinegar
1/4 cup sliced green onions with tops
1 teaspoon garlic salt
1 teaspoon sugar
1/2 teaspoon lemon pepper
2 1/2 teaspoons Italian seasoning
1 teaspoon Lawry’s seasoned salt
1 teaspoon onion salt
2/3 cup olive oil
