3/4 c. sugar
1/2 c. vinegar
1 c. water
1 tsp. salt
2 env. gelatin, dissolved in 1/2 c. water
1 tbsp. minced onion
1 c. water chestnuts, sliced
1 c. celery, chopped
1 (14 1/2 oz.) can cut green asparagus, drained
1 (4 oz.) jar pimiento, chopped

Combine sugar, vinegar, water and salt. Bring to a boil to dissolve sugar. Remove from heat, add gelatin and onions to boiled mixture. Cool. Combine remaining ingredients and add to liquid. Pour in large or individual molds. Chill.