Marinated Vegetables

Kathryn Nutt, Lillie School

Marinade:

  • 1/2 cup oil
  • 1/2 cup vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup sugar
  • 1 1/2 tsp onion flakes

Vegetables:

  • 1 large can LeSueur peas (baby)
  • 1 large can French style green beans
  • 1 small can shoe peg corn
  • 1 cup celery chopped
  • 1 cup bell pepper, chopped
  • 1 cup onion, chopped

Boil oil, vinegar, salt, pepper, sugar, and onion flakes 5 minutes on top of stove. Remove from fire and cool.

Drain peas, string beans, corn, celery, bell pepper, and onion. Pour marinade over vegetables and refrigerate for 24 hours.





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