1/2 sm. head cauliflower, cut in florets and sliced
2 carrots, pared and cut into 2 inch strips
2 stalks celery, cut in 1 inch pieces
4 oz. jar pimento, drained and cut in strips
3/4 c. wine vinegar
3 oz. jar pitted green olives, drained
1/2 c. salad oil
2 tbsp. sugar
1/4 tsp. pepper
1/2 tsp. oregano
1 tsp. salt

In a large skillet, combine all the ingredients with 1/4 cup water. Bring to a boil, stir occasionally. Reduce heat and simmer 5 minutes. Cool. Refrigerate 24 hours. Drain well and serve as snacks.