Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Marinated Vegetables
| 1 (17ounce) can small English peas, drained |
| 1 (17 ounce) can white shoe peg corn, drained |
| 1 (15.5 ounce) can French-style green beans, drained |
| 1 (2 ounce) jar diced pimento, drained |
| ½ cup diced celery |
| ½ - 1 cup chopped onion |
| ½ cup chopped green pepper |
| 1 cup sugar |
| 1 teaspoon salt |
| ½ teaspoon pepper |
| ½ cup vegetable oil |
| ¾ cup vinegar (cider) |
Combine vegetables, tossing lightly. Combine remaining ingredients in a medium saucepan; bring to a boil over low heat, stirring occasionally. Pour over vegetables, stirring gently to blend well. Cover and refrigerate 24 hours.
NOTE: This is in the October 1981 Southern Living. I had it years and years ago at a dinner party and had forgotten all about it. I had lunch at a restaurant in downtown Ft. Myers and the "corn relish" they served with our entrée was so much like this it reminded me of it. The restaurant uses equal parts of oil, cider vinegar and sugar and she did not say anything about boiling it. They also used two times the shoe peg corn as the peas, then chopped up red peppers and onions. It is really good and sent me hunting this recipe. Altho the recipe says it serves 6-8, it really serves more than that, as it makes a LOT!