1 lg. bell pepper (in strips)
1 head cauliflower (break into flowerettes)
3 stalks celery (in pieces)
1 jar pimentos (drain, cut in strips)
1/2 lb. carrots, cut in strips
1 (3 oz.) pitted green olives
3/4 c. apple cider vinegar
1 tsp. oregano
1/4 tsp. black pepper
2 tbsp. sugar
1/2 c. salad oil
2 tsp. salt

In a large pan combine all ingredients with 1/2 cup water. Bring to a boil; stir occasionally. Reduce heat; simmer covered 5 minutes. Cool. Put in jars; seal. Can be kept in refrigerator several days.