Gwen's Antipasto Recipe

Appetizer

More Cauliflower Recipes
More Appetizer Recipes

Ingredients:

2 cups cauliflower flowerettes
2 small onions, peeled and coarsely chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped (optional)
1 cup sliced celery
1 cup grated carrot
1 cup ripe olives, pitted and coarsely chopped (optional)
1 cup broken or cut green pimiento stuffed olives
1 zucchini, chopped up
1 cup frozen corn
1 can jalepeno peppers, chopped (optional)
1 can tomatoes
1 small tomato juice (5 1/2 ounces)
1/2 cup balsamic vinegar
1/2 cup white vinegar
1 1/2 cups water (start with a cup, then add more if needed, do not add too much or it will make it liquidy)
1 teaspoon garlic, minced
1 teaspoon table salt
1/8 teaspoon pepper
2 tablespoons mixed pickling spice, tied in a double layer of cheesecloth
5 1/2 ounces canned tomato paste
10 ounce can sliced mushrooms, drained
1 cup canned cut green beans, or fresh cooked
You can add tuna (drained) if you wish

Directions:

Place all ingredients in a large pot.

Heat on medium, stirring often, until it comes to a boil. Boil gently for 45 minutes, stirring frequently to keep from scorching. Add a bit more water if needed to keep from burning.

Discard spice bag. Put into freezer containers, leaving 1 inch (2.5 cm) head space. Seal tightly and freeze. Makes about 4 to 8 half pints.

I sterilize bottles for about 20 minutes. The lids I put in boiling water for about 3 minutes. I then bottle it and put it in a water bath for about 20 minutes. After it has cooled and the tops have popped, I put it in the freezer.

There is another simpler recipe at http://www.cheshcat.com

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Submitted 6/13/05.
Source: The Galley
Submitted By: Joy Bowers
ebowers@matnet.com
Gwen's Antipasto


The Silver Spoon