2 (15 1/2 oz.) cans whole kernel corn
2 tbsp. onion flakes
2 tsp. celery seeds
1/3 c. sugar
1/3 c. vinegar
1/3 c. sweet pickle relish
1/3 c. diced pimentos

Drain corn and reserve 1/4 cup liquid. Combine the 1/4 cup liquid with remaining ingredients in pan; simmer 15 minutes. Cool and store in refrigerator.