Pickled Garden Relish
|Celery stalks||1 Cup (16 tbs)|
|Pitted green olives||3 Ounce|
|Wine vinegar||3⁄4 Cup (12 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
Break cauliflower into flowerets; slice.
Pare carrots; cut in 2-inch strips.
Cut celery in 1-inch pieces; cut green pepper in 2-inch strips.
Drain pimento; cut in strips.
Combine all ingredients with 1/4 cup water in large skillet; bring to a boil, stirring occasionally.
Reduce heat; simmer, covered, for 5 minutes.
Refrigerate for at least 24 hours.
Drain well before serving.