It’s a new week and I am so excited to share this amazing Antipasto Relish recipe with you today.
As you have all noticed, the weather in South Africa is finally turning (or so it seems) and I am getting more and more pumped up to create fresh summery food. But before we can finally ditch our jerseys for bikinis, there might be a cooler night (or two) that might call for comforting soups or stews.
This Antipasto Relish recipe from the Ball® website is an absolute must for your pantry. Not only does it go well with an antipasto platter – think coppa ham, parma ham, bruschetta, hummus, fruit, cheeses and THIS RELISH but it also makes for a tasty accompaniment to roast chicken, grilled cheese sandwiches, stews and soups.
Working with the very nifty Ball® Home Preserving Kit has also brought back so many memories of my gran canning and preserving the season’s bounty in mason jars from her small kitchen. Rows and rows of pickles, preserved fruits and jams seemed to have made history on the shelves of her kitchen.
I was surprised at how easy it was using the kit and I am now convinced that I will be using it plenty in future. My suggestion: make DOUBLE of this Antipasto Relish, savor it, gift wrap it and enjoy this herby, subtle pickled vegetable relish.
I would love for all my readers to get canning and preserving – I mean,
the freshness of your vegetables and fruits captured,
shelf life of up to one year,
It’s a no brainer really.
So, today I’m giving away ONE Ball® Home Preserving Kit to one lucky reader. All you need to do is
- share this post on facebook – tag me AninasRecipes and BallJarsRSA
- comment on the post and tell us why you would love a Ball® Home Preserving Kit
Open to RSA residents only
Winner to be announced on 20 August 2016.
…This giveaway is now closed…
This post was sponsored by Ball®, images and thoughts my own.
|Prep Time||15 min|
|Cook Time||1.20 hours|
- 7 whole black peppercorns
- 4 bay leaves
- 3/4 cups white vinegar
- 1 cup lightly packed brown sugar
- 2 tablespoons salt
- 4 garlic cloves finely chopped
- 1 tablespoon dried oregano
- 6 medium ripe tomatoes blanched, peeled, cored and chopped
- 3 bell peppers of different colours seeded and chopped
- 2 carrots peeled and diced
- 1 stalk celery diced
- 1 large onion coarsely chopped
- 6 500ml Ball® mason jars with lids and bands
- 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. (I used a large pot with hot water) 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.
A friend and I were just talking the other day about trying out canning! I think we’ll start with apricot jam.