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

Combine vinegar, sugar, water, salt and pepper in small saucepan. Bring to a boil and boil for 1 minute. Cool completely.

Combine all vegetables. Pour marinate over and stir gently. Cover and refrigerate overnight.