2 sm. lemon Jello
1 3/4 c. boiling water
1 pkg. gelatin
2 c. V-8 juice, chilled
1 1/2 tsp. salt
1/3 c. white vinegar
2 tbsp. apple cider vinegar
Celery, pecans, green pepper, 2 tsp. onion, olives

Add boiling water to Jello. Stir until dissolved. Add gelatin to V-8, dissolve gelatin. Combine all other ingredients except vegetables. Chill. Add the vegetables when aspic is starting to set. Keep refrigerated.