1 (1 lb.) can white shoe peg corn
1 (1 lb.) can cut green beans
1 (1 lb.) can very small English peas
1 sm. can pimentos
1 c. chopped celery
1 c. chopped onion
1 1/2 tsp. salt
1 c. sugar
3/4 c. vinegar
1/2 c. Wesson oil

Drain each can of vegetables and mix with celery and onions in a glass bowl. In a small saucepan; heat to a boil the vinegar, sugar and oil. Pour over vegetables and cover well. Stir occasionally. Keep in refrigerator. This keeps well.