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Garden Antipasto

appetizers, vegetables, italian

4 cups water
3 cups white vinegar
1 tablespoon pickling salt
1 tablespoon granulated sugar
3 bay leaves
6 black peppercorns
3 large cloves garlic; thinly sliced
1 1/2 cups pearl onions
2 cups small cauliflower florets
1/2 pound new carrots; scrubbed and julienned
1/2 pound small zucchini; sliced
1/2 pound small yellow summer squash; sliced
3 small eggplants; sliced, (1 pound)
3 stalks celery; sliced diagonally
2 large red peppers; julienned
1 cup green olives
1 cup black olives
4 cups olive oil or vegetable oil

Serve on a platter with cold cuts. For a cracker spread, whisk tomato paste into some of the oil and purée with vegetables and perhaps some seafood or tuna. If using within a few weeks, pack into sterilized jars and refrigerate. Processing is the only safe way to keep it on the shelf, but the vegetables will not be as crisp or clear in colour. In a large nonreactive pot, heat together water, vinegar, salt, sugar, bay leaves, peppercorns and garlic until sugar and salt are dissolved. Set pot aside to cool. Pour boiling water over onions. Cool under cold water and peel. Cut root ends and gently squeeze onions until skins slip off. Drop onions and cauliflower into vinegar mixture; place over medium-high heat. When vinegar mixture has reached a boil, add carrots, zucchini, squash, eggplants and celery. Return to a boil. Immediately remove from heat; stir in pepper strips and cool. Cover and refrigerate overnight. Drain well. Gently stir in green and black olives. Pack into clean 1 cup jars and pour in enough oil to cover vegetables, leaving 1/2 inch headspace. Seal with two-piece metal lids. Process in a boiling water canner for 10 minutes. Remove jars to a towel on the counter and let cool for 24 hours. Check seals, label and store in a cool, dark place. Converted by MM_Buster v2.0l.

Contributor: Rose Murray - Preserving Pleasure

Yield: 12 jars

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