1/2    Head of cauliflower (slice
Flowerets 1/4 inch thick)
2    Carrots, cut in 2 inch long
Strips
1    Green pepper, cut same way
2    Stalks celery, cut in 1 inch
Pieces
Green olives, small jar
4 oz Pimiento
3/4 c  Wine vinegar
1/2 c  Wesson oil
2 tb Sugar
2 ts Salt
1 ts Pepper
1/2 ts Oregano

Put all ingredients in a skillet, add 1/4 cup of water, bring to a boil.
Simmer, covered, 5 minutes. Cool and refrigerate for 24 hours. Drain before
serving.