1 pound cauliflower , frozen

1 pound broccoli florets, frozen

2 zucchini med, sliced thick, skin scrubbed and left on

4 celery stalks sliced, except leaves

2 to 3 carrots peeled and sliced

1 16 oz. can mushrooms whole, drained

1 6 oz. can pitted black olives drained

1 12 oz. jar artichoke hearts quartered and marinated in oil (undrained)

1 6 oz. jar green olives stuffed, drained

3/4 to 1 pound provolone cheese 1/2” slices, cubed

2 sticks pepperoni approx. 1/2 to 3/4 pound, sliced 1/4 thick

1/4 cup white vinegar apple cider preferred

1/4 cup wine vinegar or substitute Giardiniari liquid

1/2 cup olive oil

1 jar Giardiniari salad save liquid

salt pepper, and garlic powder to taste

Place all of the above ingredients in a very large (36 cup food saver or larger) container that has a good fitting lid.

Toss together until well mixed.

Taste for seasoning.

Add as needed.

Refrigerate after covering, at least overnight.

May be kept refrigerated for up to a week.