Yield: 1 Servings
|6 larges||Very ripe tomatoes (cut into large chunks)|
|2 larges||Green peppers(cut into 1 inch chunks)|
|1 large||Onion (cut into thin strips)|
|1 \N||Clove garlic (mashed)|
|¼ cup||Chopped parsley|
This is one my mother had handed down for her childhood in her families victory garden.
Mix vinegar, water, sugar and salt until well dissolved. Pour over veggies and toss lightly to coat. Keep in fridge overnite. serve in small bowls with rye bread. Posted to TNT - Prodigy's Recipe Exchange Newsletter by HYGZ66B@... (MS SUSIE B FARDONE) on Aug 12, 1997