1 c. sugar
1 c. tarragon vinegar
1 (8 1/2 oz.) can bamboo shoots
1 (8 1/2 oz.) can water chestnuts
1 (16 oz.) can bean sprouts
1 (16 oz.) can Chinese style vegetables
1 (16 oz.) can green beans
1 (16 oz.) can green peas
1 c. onion rings
1 c. diced celery

Dissolve sugar in vinegar in a small saucepan. Heat through. Cool thoroughly. Drain vegetables. Place vegetables in large container. Add onion rings and celery. Pour vinegar-sugar mixture over vegetables and mix well. Cover and refrigerate 1 to 2 days, mixing a few times. Yield: 8 to 10 servings.