3/4 c. vinegar
3/4 c. sugar
1 tbsp. water
1 tsp. salt
1/4 tsp. pepper
2 (10 oz.) pkg. frozen petite green peas, defrosted and drained
1 (12 oz.) can Shoe Peg corn, drained
1 (2 oz.) jar diced pimiento, drained
1 c. finely chopped onion
1 c. finely chopped celery

Combine the first 5 ingredients and bring to the boil. Boil for 1 minute, then cool completely. Combine remaining ingredients in a bowl; pour marinade over and stir gently. Cover and refrigerate overnight.

Makes 10 to 12 servings.