4 slices bacon, sliced
4 slices peeled and diced cucumber
1/2 teaspoon salt
2 tablespoons rice vinegar
1 cup vegetable oil
1/2 cup water
1 onion, sliced into rounds
1 1/2 cups sliced peaches
1 (10 ounce) package frozen sliced strawberries
1 cup chopped celery
1 cup chopped green onions
1 cup sliced zucchini
1 cup chopped tomato
1 (8 ounce) container cranberry sauce
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease from skillet, and stir into bacon grease. Cook, stirring, until evenly brown.
While bacon grease is cooking, heat oil in large saucepan over medium-high heat. Stir in vinegar, vinegar-water mixture, and water. Bring to a boil, stirring constantly. Reduce heat, and stir in onion, peaches, strawberries, celery, green onions, zucchini and tomato. Bring to a simmer, stirring occasionally, for 5 minutes, or until vegetables are tender.
Remove skillet from heat and stir in cranberry sauce, cranberry sauce, parsley, celery and green onions. Stir until vegetables are evenly coated. Serve immediately.
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