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.
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