This recipe originates with a cook on a tugboat, thus its colorful name. The savory results are worth waiting 3 days for.
1 bunch broccoli
1 red onion, sliced thin
2 tomatoes, cut in eighths
1 pound fresh mushrooms, sliced
1/2 cup canola or olive oil
1/2 cup white vinegar
1 teaspoon sugar
1 teaspoon seasoned salt
1/2 teaspoon black pepper
Cut broccoli into bite-size pieces; peel stem and slice into pieces.
Combine all vegetables in a covered bowl or large zip-lock bag.
Combine remaining ingredients and pour over vegetables. Stir twice (or turn bag) each day. Serve on the third day.
Makes 4 to 6 servings.