Drain canned vegetables. In a large bowl, combine all canned and chopped vegetables; add the well-mixed marinade. Refrigerate for 24 hours, stirring occasionally. Drain before serving on lettuce or as a side dish. Save some of juice for left overs.
NOTE: Adjust the amount of pimento and pepper according to taste.
Ingredients
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Serves: 8 to 10
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1 can shoe peg corn
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1 can French cut green beans
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1 can Le Sueur peas
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1 jar pimento, chopped (4 ounce jar)
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1 cup celery, chopped
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1 bell pepper, chopped
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Marinade
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1 tablespoon water
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1 cup Sugar
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1/2 cup oil
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3/4 cup cider vinegar
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1/2 teaspoon Salt
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