1 sm. head cauliflower, cut in florets and slices
2 carrots, pared and cut in 2 inch strips
2 stalks celery, cut in 1 inch pieces (1 c.)
1 green pepper, cut in 2 inch strips
1 (4 oz.) jar pimentos, drained and cut in strips
1 (3 oz.) jar olives, drained
3/4 c. wine vinegar
1 tsp. salt
2 tbsp. sugar
1 tsp. oregano
1/4 tsp. black pepper

In large skillet combine all ingredients with 1/4 cup water. Bring to a boil stirring occasionally. Reduce heat, simmer covered, for 5 minutes. Remove from heat, cool. Refrigerate for at least 24 hours. (Do not over cook.)