by Elsie Tinivell
1 can Chinese vegetables
1 can tiny peas
1 can water chestnuts
1 small jar pimento, diced
1 can French-cut green beans
1 1/2 cup diced celery
1 sweet onion, slivered
Drain all vegetables in colander. Put in casserole and cover with 1 c. sugar and 3/4 c. cider
vinegar. Add salt and pepper to taste. Refrigerate for 12 hours. Stir before serving. Serves
10.
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