2/3 c. vinegar
2/3 c. oil
1/4 c. chopped onion
2 cloves minced garlic
1 tsp. sugar
1 tsp. basil
1 tsp. oregano

In saucepan, combine marinade ingredients plus 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; simmer 10 minutes. Combine: 1 (16 oz.) can whole carrots 1 (14 oz.) can artichoke hearts, halved 1 c. pitted ripe olives 1 c. sliced celery 1 (2 oz.) jar sliced pimento

Place in bowl; pour hot marinade over, stir, cover, and chill several hours.