Marinated Vegetables

By JLove

recipe via Gerri Mungin, Charlotte, NC

Ingredients

• Vegetables:
• 2-14.5 -15 oz cans French cut green beans (julienne)
• 2-14.5 -15 oz cans petite sweet peas
• 4 stalks celery, chopped
• 1/2 green pepper, chopped
• 1 onion, chopped
• 1 small jar pimento
• Marinade:
• 1-1/2 cups sugar (you may reduce, if desired)
• 1 cup white distilled vinegar
• 1 cup canola oil
• 1/2 tsp paprika
• 1 tsp celery seed
• 1/2 tsp mustard seed

Preparation

Step 1

1. Drain and rinse green beans, sweet peas and pimento. Combine all in large mixing bowl; add celery, pepper and onion.

2. Combine all marinade ingredients and stir well. Pour marinade over vegetables and mix well.

3. Store in a covered air-tight container, refrigerated overnight or up to 24 hours. Turn container upside down 1-2x while refrigerated to ensure that marinade covers all vegetables, finally storing in refrigerator right-side up.

4. When serving, drain vegetables using strainer or colander; transfer to serving bowl.