Cold Pickled Vegetables - cooking recipe

Ingredients

2 lb. cans green beans (French-style)
2 (2 oz.) jars sliced pimentos
1 small can green peas
1 c. thin sliced celery
1 c. thin sliced onion
1 c. sugar
1 c. cider vinegar
2 Tbsp. water
1/2 c. salad oil
salt to taste

Preparation

Drain beans, peas and pimentos into colander.
Rinse with cold water and drain thoroughly.
Combine sugar, vinegar, water, oil and salt in a bowl.
Add celery, onion and drained vegetables.
Mix well.
Cover and chill overnight.
Will keep in refrigerator for several days at least.
To serve, drain well.
Serves 12.