1 (16 ounces) can "baby" peas
1 (16 ounces) can white shoepeg corn
1 (4 ounces) jar pimentos
1 green pepper, chopped
1 cup celery, chopped
1 cup onion, chopped
Marinate (recipe to follow)
Make sure that the cans of vegetables are well drained. Put in a large bowl and add the chopped vegetables. Mix them all together.
Marinate
1 teaspoon salt
1 teaspoon pepper
1 cup sugar
1/2 cup vegetable oil
3/4 cup vinegar
1 tablespoon water
Mix the ingredients for the marinate and pour over vegetables. Mix gently to coat all. Let stand 24 hours, refrigerated. Drain well and serve chilled. Store any remaining relish in refrigerator.
Makes 8 to 10 servings.