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Vegetarian Antipasto

appetizers, relishes/preserves, vegetables

2 cups red wine vinegar
1 3/4 cups packed brown sugar
1/4 cup Worcestershire sauce
3 tablespoons pickling salt
3 cans ( 5 1/2 oz) 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 pe
2 cups diced peeled eggplant; or
2 cups unpeeled zucchini
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
4 cloves garlic; minced
1 tablespoon dried basil

Mix water packed tuna or olives before serving. 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. TIP: Boil one 1-cup jar along with other bigger jars to fill with small amount leftover after jars are filled.

Contributor: Canadian Living - September, 1999

Yield: 13 cups

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