Antipasto Spread

Ingredients

65 gr cans mushroom stems
280 gr artichoke hearts
160 gr pimiento-stuffed olives
95 gr ripe olives
34 gr green pepper
50 gr celery
180 ml vinegar
180 ml olive oil
24 gr instant onion
2 1/2 italian seasoning
3 gr onion salt
3 gr salt
3 gr seasoned salt
3 gr garlic salt
4 gr sugar
3 gr cracked black pepper

Instructions

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.