Antipasto Recipe

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This recipe for Antipasto is from Mama Kim Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Preserves

Ingredients:	Ingredients: 1 head cauliflower-chopped fine 2 jars pickled onions with juice 1 jar stuffed olives with juice 1 jar sliced olives with juice 1 litre sweet mix pickles with juice 4 can sliced mushroooms drained 1 can artichoke hearts with juice 2 green peppers chopped fine 2 red peppers chopped fine 4 carrots sliced thin 1 cup olive oil 3 cloves garlic smashed and chopped 1 cup burgandy cooking wine 2 large can tomato paste 1-1.25 litre bottle ketchup

Directions:	Directions: In large pot saute garlic with some olive oil, when fragrant add remaining ingredients, bring to boil and simmer for about an hour til all flavors are blended and veg's are cooked. Pour into sterilized canning jars leaving about 1/2" headspace, place hot sealer lids on and rings, finger tight. Process in hot bath 60 minutes.

Number Of Servings:	Number Of Servings: ~18 pints

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Antipasto Recipe

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