Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  48      ounces        V-8 vegetable juice
   1 1/2  cups          cold water
   1 1/2  cups          vinegar
   2      cups          white sugar
   7      tablespoons   Knox gelatin
   1      medium        onion -- grated
                        green bell peppers -- finely chopped
                        celery, with tops -- finely chopped
                        olives -- sliced
                        green pimentos -- stuffed

Preparation:

Soak the gelatin in the cold water. Mix together the V-8, sugar and vinegar and bring to a boil. Now add the gelatin mixture and stir thoroughly. Remove from heat and allow to cool for a bit (15 to 30 minutes). Pour this mixture into a mold or flat pan and add the chopped vegetables. Immediately refrigerate. IMPORTANT: Serve the next day or at least 12 hours later when well set up. Serve with a dollop of Hellman's mayonnaise on top. NOTES: Suggestions for amounts of vegetables - 1 to 1 1/2 cups each of the chopped peppers, celery and sliced olives. 1/2 to 3/4 cup grated onion is plenty. Adjust amounts to your own taste. I chop up enough of the veggies to float in a layer measuring 3/8" to 1/2" deep. It's good no matter how you fix it. Unflavored gelatin is now packaged in 1 tbs. (approximate) packets. Use 7 of these instead of measuring by the tbs. I chill this amount of aspic in a 9"x 13"x 2" Pyrex baking dis