Drain each can of vegetables. Boil and then cool thoroughly, the sugar, oil and vinegar. Pour over vegetables and refrigerate. Will keep in refrigerator up to three weeks.
Ingredients
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1 can peas
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1 can whole corn
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1 can carrots
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1 can green beans
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1 cup celery
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1/2 cup chopped onion
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1 cup vinegar
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1/2 cup salad oil
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1 1/2 cups sugar
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salt and pepper to taste
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