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


Comments:

excellent!!
Anonymous, Location not stated.

it was not to bad
Anonymous, Location not stated.


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