1 can French-style green beans
1 can Oriental bean sprouts
1 can English peas
1 can water chestnuts
1 c. sliced celery
1 (4 oz.) jar pimento, chopped
chopped onion and garlic (optional)
1 c. sugar
1/2 c. apple cider vinegar

Drain all four cans and pimento in a colander. While they drain, slice celery. Place the sugar and vinegar in a large bowl; stir thoroughly. Add drained ingredients and celery; stir again. The sugar-vinegar makes a pickling sauce which keeps the salad crisp in the icebox for a month or more.