1Pulse 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.
2Add minced garlic, olive oil, dried Italian seasoning, dried crushed red pepper, and vinegar. Stir in okra.
3Spoon into 3 (16-oz.) jars; cover. Store in refrigerator up to 2 weeks.
4Use as relish on a traditional Muffuletta Sandwich or include on a relish tray. Would make a fabulous gift from your kitchen.