How to Make It
Pulse mixed pickled vegetables in a food processor 5 or 6 times or until coarsely chopped. Transfer mixture to a large bowl. Pulse pitted Spanish olives and black olives 5 or 6 times or until coarsely chopped; stir into vegetable mixture. Add minced garlic, olive oil, dried Italian seasoning, dried crushed red pepper, and vinegar. Stir in okra. Spoon into 3 (16-oz.) jars; cover. Store in refrigerator up to 2 weeks.
TO USE THE SALAD: Use as a sandwich condiment or on a relish tray.
PACKAGE IN: Le Parfait 1/2 Liter Jar ($95; crateandbarrel.com)