3/4 c. vinegar
3/4 c. sugar
1 tbsp. water
1 slight tsp. salt
1/4 tsp. black pepper

Boil 1 minute, then cool. 1 (12 oz.) can shoe peg corn (or whole grain) 1 (2 oz.) jar diced pimento peppers 1 c. celery, chopped fine 1 c. onion, chopped fine

Mix all vegetables together and pour cooled liquid over them. Toss slightly. Refrigerate overnight.