1 cup sugar
1/2 cup peanut oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon water
3/4 cup white vinegar
1 (16-ounce) can shoe peg corn, drained
1 (16-ounce) can English peas, drained
1 (16-ounce) can French-style green beans, drained
1 cup chopped celery
1 cup purple onion, sliced
1 cup chopped green pepper
1 (7-ounce) jar diced pimento, drained
Stir together first six ingredients in a saucepan. Bring to a boil, then remove from heat. Cool.
Toss all vegetables together in a bowl. Add cooled marinade to vegetables and chill in refrigerator overnight. Serve cold.