6 stalks celery hearts, cut in half |
1/2 cup small ripe pitted olives |
1/2 cup pimiento-stuffed olives |
1 (14-ounce) jar crisp okra pickles |
2 (3 1/2-ounce) jars miniature pickled corn |
1/3 cup sweet pickle slices |
1/3 cup dill pickle slices |
1 small head cauliflower, broken into flowerets |
2 large cucumbers, unpeeled and sliced |
1 (6-ounce) package radishes |
