|Canned Summer Antipasto Mix|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
2 1/2 pounds sweet peppers -- any color
2 1/2 eggplant
5 cups white wine vinegar
6 whole cloves - (to 8)
2 tablespoons black peppercorns
1/2 cup coarsely-chopped parsley
2 teaspoons salt
20 fresh green or purple basil leaves
4 ounces pitted large green olives - (abt 1 cup)
1 1/4 cups good-quality fruity olive oil
Cut sweet peppers in half lengthwise. Remove and discard stems, seeds and
ribs. Cut peppers into 1/2-inch long strips. Set aside.
Remove stems from eggplants. First cut them crosswise into 1/2-inch
rounds, then cut each round into 1/2-inch wide strips. Set aside.
In a stainless steel or other non-reactive saucepan, combine vinegar,
cloves and 1 tablespoon of peppercorns, and bring to a boil over high
Add pepper strips, reduce heat to medium and simmer for 2 to 3 minutes.
Using a slotted spoon, remove peppers from vinegar; set aside. Add
eggplant to vinegar and simmer in the same manner. Remove eggplant as
well. Have ready clean, dry jars with sealable lids.
Arrange a layer of eggplant strips in jar, then top with layer of pepper
strips. Sprinkle with parsley, salt and 1 or 2 peppercorns. Then press a
basil leaf against the wall of jar, scatter a few olive slices on top and
pour in about 2 tablespoons of olive oil. Repeat layering process until
jars are full.
Add olive oil to jars to cover contents completely to reach within
1/2-inch of jar rims. Using a damp cloth, wipe the rims clean. Cover
with lids and process for 30 minutes in a hot-water bath. Remove jars.
Let them cool for 12 hours or overnight. Store in a cool, dark place.
Will keep for up to one year. Once opened, refrigerate.
This recipe yields about 3 pints.
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