1 sm. head cauliflower, sliced (sm. flat pieces)
4 carrots, pared & cut in 2 inch strips (sm. pieces)
4 stalks celery, cut in 1 inch pieces
2 green peppers, cut in 2 inch strips
2 (4 oz.) jars sliced pimento, drained (add after boiling)
6 oz. pitted green olives, drained (add after boiling)
3 c. red wine vinegar
2 c. oil
4 tsp. salt
2 tsp. oregano
8 tbsp. sugar
1 tsp. pepper
1 c. water

Bring to a boil: vinegar, oil, water, and seasonings. Add all vegetables and stir 5 minutes. Remove from heat and add pimentos and olives; cool. Refrigerate. Will keep for weeks. Serve cold with slotted spoon. Serves 10 or more.

This is really Italian pickled vegetables, can be appetizer.