1 can early June peas
1 can white Shoepeg corn
1 can bean sprouts
1 can sliced water chestnuts
1 medium jar pimentos
1 large jar sliced mushrooms
2/3 c. sugar
2/3 c. white cider vinegar
2/3 c. vegetable oil

Drain all liquids from your peas, corn, etc. Combine those ingredients in a large plastic container. Pour sugar, vinegar and oil into bowl. Stir until well mixed. Cover container and store overnight in refrigerator.