1 can green beans
1 can wax beans (couldn’t find any of these so used great northern beans)
1 can baby limas (eliminated these)
1 can kidney beans
You can change these, I think, maybe add corn, or different beans. I used only 3 canned items the most recent time, this 4th of July.
Drain and rinse and put in a large bowl.
some cut up celery (I used about 3 stalks)
onion sliced thinly ( I used half a large onion, but put as little or much as you like)
salt & pepper (to taste)
Combine in a pan:
1 1/2 C sugar (I used only 1 C)
1 C vinegar (I reduced this slightly)
1/2 C vegetable oil (again, I reduced this slightly)
Bring to a boil and pour over the veggies while hot. Chill.
Put into jars and keep in refrigerator. Make a day before you plan to serve for best flavor.
This recipe comes from the 1982 Oyster Festival Silver Anniversary CookBook
Urbanna, Virginia. It was submitted by Mrs. Emory M. DeBusk (Jessie) and attributed to Mrs. Charles Allen, a West Virginia Heritage Recipe.
I love the old fashioned way of writing a woman’s name, well not really LOVE it, but it shows the old-timey-ness of this recipe. Women known by their husband’s names. We don’t even get to know Mrs. Allen’s first name though Mrs. DeBusk put her’s there in parentheses.
This is a delicious side dish for cold meals in the summer. Better than any you can buy in a jar. We love it. It doesn’t last very long in our house.
Let me know if you make it and how many of your guests wanted the recipe.