2 c. sliced mushrooms (fresh or canned)
1/3 c. lemon juice
1 head cauliflower, cut in sm. flowerettes (3 1/2 to 4 c.)
1 bunch broccoli, cut in sm. flowerettes (3 1/2 to 4 c.)
2 c. carrot matchstick strips
1 c. chopped onion
1 c. diced red pepper
1 1/2 c. corn oil
1 1/2 c. tarragon white wine vinegar
1 1/2 tbsp. sugar
1/2 tsp. pepper

In large bowl, toss together mushrooms and lemon juice. Add cauliflower, broccoli, carrots, onion, and red pepper; toss well. In medium bowl, stir together corn oil, vinegar, sugar, and pepper until well blended. Pour over vegetables; toss to coat well. Cover; refrigerate overnight or several days, or pack in pint sized jars for holiday giving. Drain and serve as relish. Store in refrigerator one to two weeks. Makes about 11 cups.