½ cup wine vinegar
¼ cup extra virgin olive oil
2 tablespoons sugar (or 12 to 18 drops of Stevia)
1 tablespoon Celtic salt
½ teaspoon oregano
¼ cup water
¼ teaspoon fresh ground black pepper
2 carrots, peeled, cut in ½-inch pieces
2 ribs celery, cut in 1-inch pieces
1 small head cauliflower, broken in pieces
1 green bell pepper, sliced lengthwise
1 (4-ounce) jar button mushrooms, drained
1 (4-ounce) jar black olives, drained
1 (4-ounce) jar stuffed green olives, drained
1 (4-ounce) jar pickled onions
Combine the vinegar, extra virgin olive oil, sugar, salt, oregano, water, black pepper, and carrots in a large skillet over medium heat. Simmer, covered, for 2 minutes. Add the celery and cauliflower and simmer, covered, for 2 minutes longer. Add the bell pepper, mushrooms, black and green olives, and undrained onions; simmer, covered, for 1 minute longer. Cool. Chill, covered, for 24 hours. Drain and serve with wooden picks.
Yield: 16 to 24 servings
Adapted from a recipe found on CookbooksOnline.com