Antipasto Relish? The New Appetizer You Should Try! [Recipe]

If you like antipasto as an appetizer, have you tried an antipasto relish? It is the new food that will last longer and taste equally—or more—delicious.

Don’t worry! The process is not too different from the regular antipasto. It can also match well with a charcuterie board, chips, crackers, on a sandwich, or a salad.

Make This Antipasto Relish And Pleasantly Surprise Your Dinner Guests

Gather your ingredients first!

You will be needing chopped and peeled tomatoes, bell peppers, carrots, celery, onions, bay leaves, peppercorns, white vinegar, sugar, garlic, and oregano.

Make sure you also prepare your hot glass jars for safely storing this antipasto relish afterward.

Let’s start cooking this Antipasto Relish!

Make a spice bag out of cheesecloth with peppercorns and bay leaves. Combine the sugar, vinegar, garlic, oregano, and spice bag in a saucepan. Bring it to boil until the sugar dissolves.

Once this happens, add tomatoes, peppers, carrots, celery, and onion. Now you can boil over low heat for about 1 hour.

This should make your vegetables soft, the liquid thick, and the flavors more concentrated. After this, discard the spice bag and make sure your jars are hot and ready to be used.

And you’re ready to store safely!

 You can ladle the relish, remove the air bubbles, tighten the lid, and then process the jars for at least 10 minutes.

Once ready, let the jars cool down, but make sure they are airtight sealed after 24 hours. The lid should remain hard, not flex up or down at any point.

To finish, serve your tasty antipasto relish with a salad, cheese board, or a centerpiece for a dinner with friends. They’ll want to take some home, so maybe make an extra jar for them? Use up your summer vegetables in a healthy, decadent relish.

Antipasto Relish

Recipe by Gillian Lightman

Servings

6

(240 ml or 8 oz) jars

Ingredients

• 7 whole black pepper

• 4 bay leaves

• 6 cups (768 g) tomato, peeled, cored, chopped coarsely.

• 3 bell peppers, seeded, chopped. (1 for each color, green, red, yellow)

• 2 carrots, peeled, diced.

• 4 cloves garlic, chopped finely.

• 1-3/4 cups (420 ml) white vinegar

• 1 cup (128 g) brown sugar, lightly packed.

• 2 tbsp salt

• 1 tbsp dried oregano

• 1 stalk celery, diced.

• 1 large onion, coarsely chopped.

Directions

• Create a spice bag by tying black pepper and bay leaves in a cheesecloth square.
• Use a large stainless-steel saucepan to mix vinegar, salt, garlic, brown sugar, oregano, and spice bag.
• Bring to boil over high heat while constantly stirring to dissolve sugar.
• Add in peppers, tomatoes, carrots, onion, and celery.
• Lower the heat and gently boil, stirring frequently for an hour until it’s thick like a commercial relish. dispose of spice bag after.
• Prepare water-bath canner.
• Simmer jars until ready for use.
• Wash lids and rings with warm soapy water then set aside.
• Gently ladle relish into hot jars, ensure a half-inch headspace.
• Remove any trapped air bubbles by running a spatula around the inside of the jar.
• Wipe jar rim with a clean damp cloth.
• Apply lid and ring, adjust to fingertip tight.
• Process jars in water-bath canner for 10 minutes.
• Once done, Turn heat off then let jars sit for 5 minutes to settle.
• Remove jars and let them cool for 24 hours.
• Test the seal on lids by pressing down on the center, the lid shouldn’t wiggle and must feel nice and solid.
• Any unsealed jars must be placed in the fridge and consumed first.