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Antipasto Snack

Healthycooking's picture
Ingredients
  Okra 1 1⁄2 Pound
  Pitted prunes 3⁄4 Pound (About 40)
  Yellow onions 1 Pound, peeled and thinly sliced
  Dried apricots 1⁄4 Pound (About 16)
  Thyme sprig 1
  Hot red pepper 1 Medium (Fresh Or Dried)
  Garlic 4 Clove (20 gm), peeled
  White wine vinegar 4 Cup (64 tbs)
  Coriander seeds 2 Tablespoon
  Sugar 2 Tablespoon
  Coarse salt 1⁄4 Teaspoon
  Bay leaves 4
  Provolone cheese 1⁄2 Pound
  Breadsticks 16
Directions

1. Wash and trim the okra and pack the pods vertically into a 3-quart canning jar.
2. Toss the prunes with the onion slices and place the mixture on top of the okra. Place the apricots on top of the prunes and onions and tuck the thyme sprig, red pepper and garlic cloves down into the jar.
3. In a nonreactive saucepan, combine 3 cups of water with the vinegar, coriander seeds, sugar, salt and bay leaves, and bring to a rolling boil.
4. Pour the boiling liquid into the jar, filling it to the top. Let cool, then close the jar tightly and refrigerate for 2 to 3 days to allow the flavors to develop.
5. Accompany each serving with 1 ounce of provolone and 2 breadsticks.

Recipe Summary

Cuisine: 
Italian
Course: 
Snack
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Healthy

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