1 (17 oz.) can small English peas, drained
1 (12 oz.) can Shoepeg corn, drained
1 (2 oz.) jar chopped pimento, drained
3/4 c. finely chopped onion
1 c. finely chopped celery

Marinade:

3/4 c. vinegar
3/4 c. sugar
1 tbsp. water
1 tsp. salt
pepper to taste

Combine marinade ingredients and bring to a boil. Cool completely.

Pour over vegetables and stir. Place in a covered container and refrigerate overnight before serving. This will keep several weeks in refrigerator.