Marinated Vegetables

Ingredients

• 3/4 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 12 ounces petite peas (frozen or canned)
• 11 ounce can shoepeg corn
• 4 ounce jar chopped pimentos
• 1 cup diced sweet onion
• 1 cup diced celery
• 1 cup diced bell pepper

Instructions

1. 1

   Set a small sauce pot over medium-high heat. Add the apple cider vinegar, sugar, olive oil, salt, pepper, and garlic powder. Mix well. Bring the mixture to a boil. Once boiling stir and remove from heat. Allow the marinade to cool as you prepare the salad ingredients.

2. 2

   Drain the petite peas, shoepeg corn, and pimentos. Finely dice one cup each of onion, celery, and bell pepper.

3. 3

   Set out a large mixing bowl. Combine the canned and fresh vegetables in the bowl. Pour the cooled marinade over the top. Mix well.

4. 4

   Cover the bowl and place it in the refrigerator to chill for at least six hours, or overnight.

5. 5

   To serve, drain off the marinade and serve as a side salad. Or serve the marinated vegetables in the marinade and allow people to spoon up extra marinade with the vegetables as a sauce.