Found in SL November 2024 here
1 cup granulated sugar
3/4 cup apple cider vinegar
1/3 cup vegetable oil
1 (15-oz.) can very young small sweet peas, drained and rinsed (such as Le Sueur)
1 (11-oz.) can white shoepeg corn, drained and rinsed
1 (4-oz.) jar diced pimientos, undrained
1 cup finely chopped green bell pepper (from 1 small [7 oz.] pepper)
1 cup finely chopped sweet onion (from 1 small [6 oz.] onion)
1/3 cup finely chopped celery (from 1 large [3 oz.] stalk)
1 tsp. kosher salt
1/2 tsp. black pepper
Fresh dill fronds and/or parsley leaves
Combine sugar, vinegar, and oil in a small saucepan over medium, and cook, undisturbed, until sugar is dissolved, about 6 minutes. Transfer mixture to a heatproof bowl to cool slightly, about 15 minutes.
Combine peas, corn, pimientos, bell pepper, onion, celery, salt, and pepper in a large bowl. Add vinegar mixture, and toss to coat. Chill, covered, at least 1 hour or up to 3 days before serving. Serve, without draining marinating liquid, and garnish with fresh dill or parsley.
3/4 cup apple cider vinegar
1/3 cup vegetable oil
1 (15-oz.) can very young small sweet peas, drained and rinsed (such as Le Sueur)
1 (11-oz.) can white shoepeg corn, drained and rinsed
1 (4-oz.) jar diced pimientos, undrained
1 cup finely chopped green bell pepper (from 1 small [7 oz.] pepper)
1 cup finely chopped sweet onion (from 1 small [6 oz.] onion)
1/3 cup finely chopped celery (from 1 large [3 oz.] stalk)
1 tsp. kosher salt
1/2 tsp. black pepper
Fresh dill fronds and/or parsley leaves
Combine sugar, vinegar, and oil in a small saucepan over medium, and cook, undisturbed, until sugar is dissolved, about 6 minutes. Transfer mixture to a heatproof bowl to cool slightly, about 15 minutes.
Combine peas, corn, pimientos, bell pepper, onion, celery, salt, and pepper in a large bowl. Add vinegar mixture, and toss to coat. Chill, covered, at least 1 hour or up to 3 days before serving. Serve, without draining marinating liquid, and garnish with fresh dill or parsley.
No comments:
Post a Comment