1 (8 oz.) can sliced water chestnuts
1 (16 oz.) can shoepeg corn
1 (2 oz.) jar pimientos
1 (16 oz.) can bean sprouts
1 (16 oz.) can sliced carrots
1 (16 oz.) can French style green beans
1 (17 oz.) can English peas
1 c. diced celery
1 med. chopped onions
1 med. bell pepper, chopped
1/2 c. water
1/2 c. oil
1 1/2 c. sugar
2 tsp. salt
1 tsp. pepper
1 c. vinegar apple cider

Drain all canned vegetables. Combine celery, onion and pepper in a container with a tight fitting lid. In a saucepan bring water, oil, sugar, salt, pepper an vinegar to a boil. Cool and pour over vegetables, mix lightly, add onions, celery and peppers. Cover and refrigerate at least 24 hours.