2/3 c. vinegar
2/3 c. olive or salad oil
1/4 c. chopped onion
2 cloves garlic, 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 (14 oz.) can artichoke hearts, drained & halved
1 c. pitted ripe olives, halved
1 c. sliced celery
1 (2 oz.) jar sliced pimientos, drained & chopped (1/4 c.)

In saucepan combine the vinegar, oil, onion, garlic, 1 teaspoon salt, sugar, basil, oregano and 1/4 teaspoon 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.