• 1 lb. salad olives
• 3 stalks celery
• sm. jar pimentos
• 3 carrots
• 6-8 pods cauliflower
• 1/4 c. parsley, chopped
• 7 toes garlic
• Oregano and olive oil to taste.

Parboil carrots and cauliflower. Chop all ingredients and mix well. Pack into several glass jars and add olive oil until all ingredients are barely covered. Let marinate for 3 to 4 days in a cool dark place, then refrigerate.