1 cup chopped celery
1 chopped green bell pepper
6 green onions including 2" of stems
1 small jar pimientos, chopped
1/2 cup vinegar
1 cup sugar
1/2 cup oil
Combine all vegetables in large bowl. Heat vinegar and sugar. Stir until sugar is dissolved. Cool. Add oil and pour over vegetables. Refrigerate overnight. Will keep for several days.
My mom used to make this as a side dish on holidays, and I remember it was quite popular. Making this now, I personally love the sweet/tangy bite to this and find it quite good; however, no one else really liked it that much, not big sauerkraut fans I guess. So not sure what to do with this recipe. I probably won't make it again for just myself, so sadly this one will go by the wayside.
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