1/2 c. carrots, diced
1/2 c. celery, diced
1/2 c. green peppers, sliced
1/2 c. green pepper, seeded & diced
1/2 c. red pepper, seeded & diced
1/2 c. tomato, cut into wedges
1 c. cauliflower, broken into bite size flowerettes
1 sm. cucumber, peeled & diced
1 sm. zucchini, diced
1/2 c. ripe olives, pitted & sliced
1/2 c. stuffed green olives, sliced
1/2 c. dill pickles, diced
1 garlic, minced
1 (1 lb. 12 oz.) jar spaghetti sauce
1 (2 lb.) bottle bottled Italian vinegar & oil type dressing

Combine all ingredients and refrigerate and let marinate overnight. Keeps well for 1 week. Yield: 3 quarts.