"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for MARINATED VEGETABLES, by , is from The Denney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, June 24, 2009


Bell Peppers chopped (use all colors for color variety)
1 Small Onion
1 Bunch of Green Onions
3 Celery Ribs
Tsp salt
1/4 Tsp Pepper
Jap Peppers (to taste)
1 Clove Garlic chopped
Frozen Green Peas

1 Can each- drained or whatever you might have.
String Beans
Whole Baby Corn chopped
Black Beans
Kidney Beans
Pinto Beans
Pimentos (jar - un-drained)

The recipe calls for 1/3 C of sugar. I changed that to use Stevia (purchase at Health Food Store) or you could use Splenda , even sugar.

Bring the vinegar and oil to a boil.
C Cider Vinegar
1/3 C Oil
1/3 C Sugar (or Tsp. Stevia or Splenda) Taste & add more if needed

Tsp celery seed
1 Tbl mustard seed

Allow the mixture to cool before adding to vegetables.

Personal Notes:
Personal Notes:
** This will keep for a very long time (upwards of 3 weeks)




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