Vegetarian Antipasto

(8 votes)

2 cups red wine vinegar
1-3/4 cups packed brown sugar
1/4 cup worcestershire sauce
3 tablespoons pickling salt
3 cans (each 5-1/2 ounce) tomato paste
2 teaspoons hot pepper sauce
2-1/2 cups green beans, cut in 1/2-inch pieces
2-1/2 cups cauliflower florets
2 cups chopped onions
2 cups each chopped sweet red and green pepper
2 cups diced peeled eggplant or unpeeled zucchini
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
4 cloves garlic, minced
1 tablespoon dried basil

In large heavy saucepan or Dutch oven, combine vinegar, sugar, Worcestershire sauce, salt, tomato paste and hot pepper sauce; bring to boil, stirring occasionally.

Add beans, cauliflower, onions, red and green peppers, eggplant, carrots, celery and garlic. Bring to boil; boil, stirring occasionally, for 5 minutes or until vegetables are softened. Remove from heat. Stir in basil.

Pour into prepared 2-cup canning jars, leaving 1/2-inch headspace. Seal with prepared discs and bands. Process in boiling water canner for 25 minutes.

Makes 13 cups


Anonymous, Location not stated.

it was not to bad
Anonymous, Location not stated.

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