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1 head broken cauliflower 4 carrots, cut in 2 inch strips 5 stalks of celery, cut in 2 inch pieces 2 c. fresh or canned mushrooms 1 can black olives, drained 2 (6 oz.) jars marinated artichoke hearts 1 tsp. oregano 1/2 tsp. pepper 1 jar stuffed green olives 1 (8 oz.)jar pimento, drained & cut 2 green peppers, cut bite-size 1-1/2 c. wine vinegar 1 c. olive or vegetable oil 6 Tbsp. sugar 2 tsp. salt Combine vinegar, 1/2 cup water, oil, salt,sugar,pepper, and oregano. Heat until dissolved. Add all vegetables, except artichokes, olives and mushrooms (if canned). Boil and reduce heat; simmer 5 minutes. Add rest of vegetables; cool. Keep covered in refrigerator up to a month. Makes 1 gallon and can be halved. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |