3/4 c. sugar
3/4 c. vinegar
1 tbsp. water
1 tsp. salt
1/4 to 1/2 tsp. pepper
1 (17 oz.) can sm. English peas, drained
1 (12 oz.) can shoepeg corn, drained
1 (2 oz.) jar diced pimientos, drained
1 c. finely chopped celery
1 c. finely chopped onion

Combine first five ingredients in a small saucepan; bring to a boil, boil for 1 minute. Combine remaining ingredients; toss lightly. Pour marinade over vegetables and stir gently. Cover and refrigerate overnight.