1 stalk celery, chopped
1 lg. cauliflower, cut into flowerettes
2 onions, cut into rings
1 lg. bell pepper, cut into strips
1 lg. jar sliced pimientos
1/2 c. kidney beans
2 cans cut green beans, drained
2 c. sugar
1 tsp. allspice
Vinegar
Water

Heat enough vinegar with sugar and small amount of water to pack jars. Pack vegetables and spices in jars. When vinegar mixture is hot, pour over vegetable mixture in jars. Leave about 1/2" space in each jar. Seal with hot lids.