2 (16 oz.) cans shoe peg corn, drained
1/2 c. green peppers, chopped
2 ribs celery, chopped (optional)
1/4 c. vegetable oil
1 tsp. salt
2 oz. jar pimento, drained
1/2 c. red onion, chopped
1/2 c. sugar
1/2 c. vinegar
1 tsp. pepper
1 tbsp. sweet pickle relish

Mix vegetables together. Set aside. Mix sugar, vinegar, oil, salt and pepper until well blended. Pour over vegetables and mix thoroughly. Cover tightly and marinate overnight.