|Silver skin onions||1⁄2 Pound|
|Sweet red peppers||3|
|Garlic||2 Clove (10 gm)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Ketchup||5 Cup (80 tbs)|
|Monosodium glutamate||1 Tablespoon|
|Black olives||1 Can (10 oz)|
|Stuffed olives||2 Cup (32 tbs)|
|Cut green beans||1 Can (10 oz)|
Scrape carrots, and slice or cut into fingers.
Cut out and discard the core of the cauliflower, and separate the head into small flowerets.
Slice peppers in half, and remove seeds and pulp; then dice in large cubes or cut in strips.
Trim mushrooms, and cut in halves.
Peel eggplant; then slice and cube.
Bring 2 quarts salted water to a boil, and add carrots and onions.
Bring to a boil.
Add cauliflower and peppers, and bring to a boil; then stir in mushrooms and eggplant.
Boil up again, and test for tenderness with a skewer.
If barely tender, drain the vegetables well, and add remaining ingredients.
Bring to a boil, stirring gently to prevent breaking the vegetables.
Ladle into hot sterilized sealers, and cover.
Process in a boiling-water bath 10 minutes for pints, 15 minutes for quarts.
Cool, and store in a cool place.
Makes 10-12 (16-ounce) sealers.
To serve as an appetizer, chill and spoon into crisp dry lettuce cups.
Garnish with sardines, shrimp, chunks of tuna, anchovies or rolls of salami and celery curls, lemon wedges and parsley sprigs.
Note: Because fresh silver-skin onions are a nuisance to peel, you may prefer to use drained, small, pickled onions or mixed pickles, either sweet or sour.
Add the pickled variety with the drained olives and beans.
Fresh green beans may be used in place of canned.
Cook them for a short time with the fresh vegetables.