As many pounds of cracked Sicilian olives as desired.
3 cups red wine vinegar
1 1/2 cups water
1 teaspoon sea salt
1 teaspoon basil (fresh)
1/2 teaspoon oregano
3-4 cloves garlic, minced
1 cup fresh or frozen (thawed) baby lima beans
1 chopped red vinegar pepper, in strips
1-2 carrots, julienned or thinly sliced
1 stalk celery, thinly sliced
1 large red onions, sliced into rings
cracked pepper
1 tsp. sugar
2 tsp. lemon juice

Use fresh herbs when in season. 1 cup balsamic vinegar may be substituted for 1 cup red wine vinegar, if desired.

Bring vinegar and water to a boil in a saucepan. Remove from heat and drop in garlic. Allow to cool five minutes and add remaining ingredients. Mix all together. Chill overnight and enjoy.

This makes enough for 2 lbs olives. If you have less, you can store remaining marinade in refrigerator and use for salad dressing (just add olive oil) or use as a marinade for your next barbecue.