Preserved Antipasto Relish

Ingredients

7 whole black peppercorns

4 bay leaves

cup white vinegar

cup lightly packed brown sugar

tablespoon salt

cloves garlic, finely chopped

tablespoon dried oregano

cup coarsely chopped cored peeled tomatoes (about 6 medium)

bell peppers (1 each green, red and yellow), seeded and chopped

carrots, peeled and diced

stalk celery, diced

large onion, coarsely chopped

pint half glass preserving jars with lids and bands

Preparation

TIE peppercorns and bay leaves in a square of cheesecloth, creating a spice bag.

COMBINE vinegar, brown sugar, salt, garlic, oregano and spice bag in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Stir in tomatoes, peppers, carrots, celery and onion. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish. Discard spice bag.

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.