1 cup sugar
1 cup vinegar
1/2 cup vegetable oil
2 tablespoons sweet pickle juice
1 tablespoon water
1 teaspoon salt
1/4 teaspoon pepper
2 16-oz. cans cut green beans, drained
1 medium size purple onion, thinly sliced
1 medium green pepper, cut into thin lengthwise strips
4 stalks celery, cut into thin lengthwise strips
4 green onions, finely chopped
1 4-oz. jar pimiento, drained

Combine first 7 ingredients in a medium saucepan; bring to a boil, stirring well. Remove from heat, and cool.

Combine remaining ingredients in a large bowl. Pour vinegar mixture over vegetables; toss gently to coat well. Refrigerate overnight. Drain vegetables before serving.

Yield: 8 servings.