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Categories:
peas whole kernel corn green beans golden wax beans carrots pimiento mushrooms onion sugar vinegar vegetable oil pepper salt
Viewed: 49 - Published at: a year agoIngredients
- 1 (17 oz.) can small English peas, drained
- 1 (16 1/2 oz.) can whole kernel corn, drained
- 1 (16 oz.) can cut green beans, drained
- 1 (16 oz.) can cut golden wax beans, drained
- 1 (8 1/2 oz.) can sliced carrots, drained
- 1 (2 oz.) jar diced pimiento, drained
- 1 (2 oz.) can sliced mushrooms, drained
- 1 medium onion, chopped
- 1 c. sugar
- 3/4 c. vinegar
- 1/2 c. vegetable oil
- 1 tsp. pepper
- 1/2 tsp. salt
Method
- Combine first 8 ingredients in large bowl; set aside.
- Combine sugar and vinegar in small saucepan; bring to boil.
- Stir in vegetable oil, pepper and salt; return to boil.
- Remove from heat. Pour over vegetable mixture; cover and chill overnight.
- Makes 10 to 12 servings.
