1/3 c. oil
2/3 c. cider vinegar
2 tbsp. wine vinegar
1/2 c. sugar
1 tbsp. salt
1/2 tsp. pepper
1/2 c. celery
1/2 c. bell pepper
1/2 c. onion, red
2 oz. pimento
5 zucchini

In a 2 quart serving bowl, stir together the first six ingredients until sugar is dissolved. Dice celery, bell pepper, red onion and zucchini. Add diced vegetables and pimentos to oil and vinegar mixture. Cover and marinate overnight, stirring occasionally. Optional: kidney beans or garbanzo beans, diced carrots.