Preserved Antipasto Relish
4 bay leaves
cup white vinegar
cloves garlic, finely chopped
cup coarsely chopped cored peeled tomatoes (about 6 medium)
carrots, peeled and diced
stalk celery, diced
large onion, coarsely chopped
pint half glass preserving 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.
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.