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Foodways Traditions – pickley food

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Terri Hunter

Do you like “pickley” food? If you do, pay close attention because I have a wonderfully easy and delicious recipe for you. My friend, Lynne Garrison, gave it to me a lot of years ago. The dish is called Green Bean Salad, but I think its name could just as easily be Green Pea Salad. Call it whatever suits you.

Buy a can of French style green beans and a can of those tiny green peas. Do not get the regular sized green peas. They are too big and mushy. You’ll also need a jar of diced pimentos. Drain the liquid from those three items and put in a half gallon sized container that has a lid. 

Chop up a good size onion and two or three sticks of celery. Add those to the container. 

Next, add a cup of sugar, a cup of apple cider vinegar, and a half cup of oil. Use corn oil or canola oil. (Once I thought I’d be fancy and use olive oil, not knowing it would solidify when refrigerated.) 

Finally, shake some paprika on the mixture if you want to, but skip it if you don’t. I think all it adds is a little color.

Stir until the sugar has dissolved and everything is mixed. Put the lid on the container and place it in your refrigerator until the next day. Use a slotted spoon to drain and take out what you want. Always refrigerate what’s left. It lasts forever – or until you eat it up. 

Try it. You’ll like it!