I keep a tupperware container of this in my refrigerator sometimes on the weekend. You never know who is going to pop in looking for something good (and healthy) to eat. You can use almost any veggie. I have used brocolli and cauliflower before.
8 Oz Sliced Mushrooms, Sliced
8 Oz Can Artichoke Hearts, Chopped
Small Jar Spanish Olives, Drained and Sliced
¼ cup Chopped Bell Pepper
½ cup Chopped Celery
Put all in a bowl.
Combine in a saucepan and boil:
1/3 Cup White Vinegar
1/3 Cup Olive Oil
1/8 Cup Dry Onion
1 ¼ tsp Italian Spice
½ teaspoon each of:
Salt
Garlic Salt
Sugar
Pepper
Pour over veggies and refrigerate for at least 4 hours. Serve with crusty bread rounds or crackers.