Dill Pickle Salad
Ingredients 20 ounce can crushed pineapple in 100% juice 1/4 cup vinegar 1/2 cup sugar 1/4 tsp salt 6 ounce package lime jell-o 4 oz jar diced pimentos 3 medium dill pickles, chopped 1 cup chopped pecans Directions Open canned pineapple, drain liquid into 4-cup (or larger) measuring cup. Add vinegar and enough water to make 3 1/2 cups of liquid total. Add to medium/large saucepan. Add sugar and salt. Bring to a boil. Combine with jell-o and pour into baking dish. Cool until partially set. Stir in pickles, pimentos, and pecans. Chill until firm.
