1 can (16 oz.) French style string beans (drained)
1 can (16 oz.) bean sprouts (drained)
1 can (17 oz.) LeSueur peas
1 c. celery (diced)
1 jar (2 oz.) chopped pimiento
1 onion (chopped)
1 can (8 oz.) water chestnuts (sliced)
Basil, oregano, and garlic powder (to taste)
1 tbsp. salt
1 tbsp. water
1 c. sugar
1 c. Wesson oil
1 c. cider vinegar

Combine vinegar and spices. Mix until dissolved. Add salt, water, sugar, and oil.

Pour over vegetables and marinate overnight. Drain to serve. Keeps well.