Marinated Vegetables

Anita Long

  • 2 1/2 cups white vinegar
  • 2 cups sugar
  • 1 cup oil
  • 6 tsp. salt
  • Pepper to taste (may grind fresh)

Stir liquid until sugar dissolves and pour over following vegetables. (Mixture may be heated — just until sugar dissolves).

  • 1 head cauliflower, break into small flowerets
  • 3 or 4 carrots, sliced thin
  • 1 onion, sliced thin
  • 1 can French style green beans
  • 1 can bean sprouts
  • 1 can white shoe peg corn
  • 1 can water chestnuts, sliced thin
  • 1 can tiny peas (peti pois)
  • Small jar pimento, chopped
  • 1 large can whole mushrooms
  • 1 cup celery, sliced thin

Drain canned vegetables and pour mixture over them.

Let stand at least 24 hours before serving.

Makes 1 gallon.

Keeps refrigerated up to one month.





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