2/3 c. vinegar
2/3 c. olive or salad oil
1/4 c. onion, chopped
2 garlic cloves, minced
1 tsp. sugar
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
8 oz. fresh mushrooms, halved or quartered
1 (16 oz.) can whole carrots, drained
1 c. pitted ripe olives, halved
1 c. celery, sliced
1 (2 oz.) jar sliced pimiento, 1/4 c. drained and chopped
1/4 tsp. pepper
1 tsp. salt

In saucepan, combine vinegar, oil, onion, garlic, salt, sugar, basil, oregano and pepper. Bring to boiling. Simmer, uncovered, 10 minutes. In bowl, combine remaining ingredients. Pour hot marinade over vegetables, stir to coat. Cover, chill several hours, stirring occasionally. Drain vegetables, serve in a lettuce-lined bowl, if desired. Makes 7 cups.