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

Combine first 5 ingredients in a small saucepan; bring mixture to a boil, and boil 1 minute. Let cool completely. Combine remaining ingredients in a bowl and toss lightly. Pour marinade over vegetable mixture. Stir gently. Cover salad and refrigerate overnight.