| | Directions | | Drain liquid from all vegetables. Add celery, onions, and bell pepper. Mix and set aside. In small pan, mix vinegar, sugar, salt, pepper, and water. Bring to a boil. Remove from heat and cool. Pour over vegetables and mix well. Place in bowl with tight fitting lid, and refrigerate over night before serving. (Use slotted spoon when serving.) |
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| Ingredients | | - |  | 1 can green peas (15 ounce can) |
| - | | 1 can green beans (15 ounce can) |
| - | | 1 can whole kernel corn (15 ounce can) |
| - | | 1 cup celery, chopped |
| - | | 1 bunch green onions, chopped |
| - | | 1 bell pepper, chopped |
| - | | 3/4 cup vinegar |
| - | | 1 cup Sugar |
| - | | 1 teaspoon Salt |
| - | | 3/4 teaspoon black pepper |
| - | | 1 tablespoon water |
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