2 (16 oz.) cans garden peas, drained
2 (16 oz.) cans Shoe Peg corn, drained
1 c. celery, chopped
1 green pepper, chopped
1 onion, chopped
1 small jar pimento, chopped
3/4 c. vinegar
3/4 c. sugar
1/2 c. oil
1 tsp. salt

Combine peas, corn, celery, green pepper, onion and pimento. Bring to boil the vinegar, sugar, oil and salt. Pour liquid over vegetables and marinate overnight.

Serves 20.