1/2 sm. head cauliflower, broken into flowerets
2 med. carrots, cut into 2 inch strips
2 stalks celery, cut into 1 inch strips
1 med. size green pepper, cut into 2 inch strips
1 (4 oz.) jar whole pimientos, drained and cut into 1 inch strips
1 (3 oz.) jar pitted green olives, drained and sliced
3/4 c. white wine vinegar
1/2 c. olive oil or vegetable oil
1/4 c. water
2 tbsp. sugar
1 tsp. salt
1/2 tsp. dried whole oregano
1/4 tsp. pepper

Combine first 6 ingredients in a medium saucepan. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour over vegetables; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Cool and refrigerate at least 24 hours before serving. Serve relish with a slotted spoon. Yield: about 1 quart.