2 cucumbers, sliced thin with skin on
4 to 6 firm tomatoes, quartered
2 onions, sliced into rings
1 can pitted black olives, sliced
2 garlic cloves or 2 tbsp. garlic salt
1/2 c. vinegar
1/2 c. olive or salad oil
1 tbsp. parsley flakes
2 tsp. salt

In large bowl (or container that seals) mix all vegetables. Combine all other ingredients and pour over vegetables. Seal or cover container; mix or turn container upside down every hour. Marinade 6 to 8 hours at least before serving. Can be kept up to 1 week in refrigerator and added to. Serves 6.