Recipe

Antipasto Recipe

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Ingredients

Directions

Step #1 In an oversized stock pot pour in V-8 juice, White Vinegar, Olive Oil & Salt.
Step #2 Bring to a boil over med-high heat.
Step #3 Once at a boil,.
Step #4 reduce heat to medium & add Cauliflower.
Step #5 Cover up & let simmer over med-heat/flame for 4 mins.
Step #6 Stir in remaining ingredients, cover & let simmer over med-low heat for 20 mins.
Step #7 Prepare jars with lids for canning.
Step #8 Make sure jars are properly sterilized in canner before filling.
Step #9 Prepare canner with water, & fill jars to 3/4 full.
Step #10 Apply lids & when the water in the canner is at a rolling boil, add full jars to canner, making sure jars are not touching.
Step #11 Cover up & process full jars in canner for 20 mins, making sure water is at least 1/2 way up jars.
Step #12 This can be eaten right away, but tastes best after being stored for at least 2 weeks.
Step #13 The longer it is stored, the better the Antipasto.
Step #14 These will keep up to one year in cold dark storage.
Enjoy the Antipasto recipe