(This one was popular at Hobart's First Baptist Church dinners, I think I got this version from Jane Brown.)

2 1/2 c vinegar
2 c sugar
1 T salt
1/4 t blck pepper
1 17 oz can green peas
1 15 1/2 oz can french style green beans
1 16 oz can bean sprouts
1 12 oz can shoe peg corn
1 5 oz can sliced water chestnuts
1 4 oz can sliced mushrooms
1 2 oz jar chopped pimento
1 small head cauliflower
1 c chopped green pepper
1 purple onion thinly sliced

Drain all canned vegetables. Combine vinegar, sugar, salt and pepper and blend well. Combine remaining ingredients in large bowls, pour dressing over vegetables and marinate for 2 days.