Yield: 1 servings
Measure | Ingredient |
---|---|
½ \N | A msall head of cauliflower, cut into florets and sliced |
2 \N | Carrots, cut into 2 inch strips |
3 \N | Stalks celery, cut into 1 inch pieces |
1 \N | Green pepper, cut into 2 inch strips |
4 ounces | Sliced pimento |
½ cup | Pitted green or black olives, or combination of two |
¾ cup | White wine vinegar |
½ cup | Olive oil |
¼ cup | Water |
2 tablespoons | White sugar |
1½ teaspoon | Onion salt |
1 teaspoon | Oregano |
½ teaspoon | Italian pepper |
¼ teaspoon | Garlic powder |
Place all ingredients in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered for 5 minutes. Pour into appropriate containers. Cool. Refrigerate at least 24 hours.
Drain well before serving. Makes 6 cups, ½ cup per serving.
Keep refrigerated. Makes a great accompaniment with any pasta meal.
Origin: Watkins Food Gifts Cookbook. Shared by: Sharon Stevens, Sept/94. From: Sharon Stevens Date: 09-24-94