1 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. salt
1/2 tsp. pepper
1 Tbls. green bean juice
1 can shoepeg corn, drained
1/2 c. chopped onion
1 can LeSueur peas, drained
1 c. chopped green pepper
1 can French green beans drained (retain 1 Tbls juice)
1 small jar pimento
1 c. celery

Bring to a boil sugar, vinegar, oil, salt, pepper and green bean juice. Pour liquid over vegetables; marinate in refrigerator 24 hours. Keeps 1 to 2 weeks (if it last that long).