1 1/4 c. sugar
1 c. white vinegar
4 tbsp. water
1/2 c. salad oil
1 lg. green pepper
3 (#2) cans green beans
4 lg. stalks celery
1 lg. Spanish onion

Heat to boiling: sugar, vinegar, water and salad oil.

Cut in strips: pepper, celery, and onion. Drain green bean; place in bowl. Cover with hot sauce. Refrigerate for at least 24 hours. Keeps a month in refrigerator.