Pickled picnic salad

Votes: 1

Time: 35 min plus steeping time
Complexity: easily
Servings: 8 - 10

This bright, refreshing vegetable salad is perfect for summer. Green beans are mixed with green peas, celery, onions, and bell peppers, then marinated in a red wine vinegar marinade. Let the salad sit in the refrigerator for 24 hours to allow the vegetables to infuse with flavor. This salad can be refrigerated for several days, making it perfect for picnics and travel. For a winter version, use frozen beans and peas.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 lb frozen chopped green beans (thawed and drained), or fresh green beans
450 g frozen green peas (defrost), or fresh
1 cup of sugar
1 cup red wine vinegar
0.5 cups olive oil
1 teaspoon of salt
1.5 cups thinly sliced celery (about 4 stalks)
1 can (55g) chopped pimento peppers
2 small sweet onions, thinly sliced
1 red bell pepper, stemmed, seeded and chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, sweet pepper, celery, peas, pimento pepper, wine vinegar

Cooking the dish according to the recipe:

In a medium saucepan, combine the sugar and vinegar and bring to a boil. Add the olive oil and salt and set aside to cool.
Place green beans, peas, celery, pimento, onion, and bell pepper in a bowl. Pour the marinade over the vegetables, cover with plastic wrap, and marinate in the refrigerator for 24 hours.