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Pickled Green Beans

Yield 8 servings


  • 1 cup sugar
  • 1 cup vinegar
  • 1/2 cup vegetable oil
  • 2 tablespoons sweet pickle juice
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (16-ounce) cans cut green beans, drained
  • 1 medium-size purple onion, thinly sliced
  • 1 medium-size green pepper,
  • cut into thin lengthwise strips
  • 4 stalks celery, cut into thin lengthwise strips
  • 4 green onions, finely chopped
  • 1 (4-ounce) jar diced pimiento, drained

How to Make It

  1. Combine first 7 ingredients in a medium saucepan; bring to a boil, stirring well. Remove from heat, and cool.

  2. Combine remaining ingredients in a large bowl. Pour vinegar mixture over vegetables; toss gently to coat well. Cover and refrigerate overnight. Drain vegetables before serving.

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