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

Combine first 5 ingredients in small saucepan. Bring to a boil and boil one minute. Let cool completely. Combine remaining ingredients in a bowl and toss lightly. Pour marinade over vegetable mixture and stir gently. Cover salad and refrigerate overnight. 10 servings.