1 can whole green beans
1 can English peas
1 sm. bottle olives
1 sm. jar pimento, chopped
1 can water chestnuts
1 bell pepper
1 can bean sprouts
1 med. onion, sliced
3 stalks celery

Drain vegetables and marinate overnight in: 1 1/2 c. water 1 1/2 c. white vinegar 1/2 c. sugar 2 tbsp. salt 1 tbsp. pepper

Drain and serve as vegetable or salad. Keeps well for 1 week in refrigerator.