Easy, Breezy Marinated Veggies

Shot 10 Gently stir  Final shot

 I’m sharing one of my mom’s super, simple “throw together” recipes. Not sure why she scotch-taped it in the front of her cookbook. She was quirky that way, but it may have been because it was a reliable standby and she wanted to find it fast! All I remember is that it was surprisingly refreshing, even with some canned ingredients. Most important…it gave her more time to work outside in her flower beds in the summer. I can relate to freeing up time…can’t you!

Shot 2 Ingredients

All you need are a few simple ingredients. I don’t even keep a well-stocked pantry and I had most of the items on hand.

Shot 3 Wet and Dry Ingredients in bowl

Mix together the wet & dry ingredients in the bowl you are going to marinate all the yummy veggies in (Vinegar, vegetable oil, water, sugar & salt.) See how simple the dressing is…now it’s slice, dice and chop time.

Shot 4 Sliced Onion

Clean and slice one onion into rings. Rings don’t have to be perfect. Mine sure aren’t. I use Vidalias cause they’re southern, and I love everything southern y’all. Any onion will do the trick.

Shot 5 Chopped Celery

Clean and chop 4 stalks of celery…you’re half way there!

Shot 6 Chopped peppers

Clean and dice one whole green pepper. Make sure you get all that white membrane out before you start dicing.

Shot 7 Drained Peas

Now, the easy part…drain the peas, please…

Shot 8 Drained Beans

Same thing with the whole green beans

Shot 9 Mixed all ingredient in bowl with wet and dry

Add everything together in the bowl and top with pimento…I didn’t plan for it to be color coordinated, that a bonus…one final step remains…

Shot 10 Gently stir  Final shot

Toss everything gently, put on a tight lid and refrigerate & marinate over night. I would toss a few times (if you think about it).


Easy, Breezy Marinated Veggies


  • 1 can whole green beans (14 oz)
  • 1 can of English Peas (14 oz)
  • 1 green pepper diced finely (large)
  • 4 stalks of celery diced
  • 1 small jar of Pimentos, diced
  • 1 medium onion sliced into rings (I use a Vidalia onion)
  • ½ cup of vegetable oil
  • 1 tbsp salt
  • 1 cup of vinegar
  • 1 cup of sugar
  • 1 tbsp of water

Prep Time: 10-15 minutes (depending on fast you chop, chop, chop).  Great for lunch or as a side salad  alternative with supper. Enjoy, and go put your feet up!

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