Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Large green olives, pitted slightly smashed |
| 2 mediums | Carrots, cut diagonally |
| 2 cups | Cauliflower, florets |
| 3 \N | Garlic cloves, chopped |
| 1 tablespoon | Vinegar |
| 2 tablespoons | Olive oil |
| 3 tablespoons | Capers |
| 4 \N | Pepperoncini |
| 1 cup | Celery |
| 3 mediums | Onions, sliced |
| 1 \N | Red pepper, seeded, sliced |
| 1 teaspoon | Oregano |
| \N \N | Pepper |
Combine all ingredients. Mix well. Store in air-tight container in fridge.
Stir or shake from time to time. Keeps for weeks. The lone it marinates the better it is.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 17, 1998