| | Directions | | Combine first 6 ingredients in large bowl. In a sauce pan combine remaining ingredients; heat and stir until sugar dissolves. Pour over vegetables. Cover and refrigerate overnight. Yield:10-12 servings. |
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| Ingredients | | - |  | 1 can tiny green peas, drained (16 ounce can) |
| - | | 1 can french style green beans, drained (16 ounce can) |
| - | | 1 can shoe peg white corn, drained (11 ounce can) |
| - | | 1 onion, finely chopped (medium) |
| - | | 3/4 cup Celery, finely chopped |
| - | | 2 tablespoons pimentos, optional |
| - | | 3/4 cup sugar |
| - | | 1/2 cup vegetable oil |
| - | | 1/2 cup white vinegar |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
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