1/2 sm. head cauliflower (broken into flowerets)
2 med. carrots (cut in 2" strips)
2 stalks celery (cut in 1" strips)
1 med. green pepper (cut in 2" strips)
1 (4 oz.) jar pimento strips (drained)
1 (3 oz.) jar pitted green olives (sliced & drained)
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. oregano
1/4 tsp. pepper

Combine cauliflower, carrots, celery, green pepper, pimento and olives in medium saucepan. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour over vegetables and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Cool and refrigerate at least 24 hours before serving. Yield: approximately 1 quart.