Title: Antipasto Snack
Categories: Fruit Vegetable Appetizer Lowcal
Yield: 8 Servings
| 1 1/2 | lb | Fresh okra |
| 3/4 | lb | Pitted prunes |
| 1 | lb | Yellow onions, peeled and |
| | | Thinly sliced |
| 1/4 | lb | Dried apricots |
| 1 | | Med size fresh or dried hot |
| | | Red pepper |
| 4 | | Garlic cloves, peeled |
| 1 | | Sprig fresh thyme |
| 4 | c | White wine vinegar |
| 2 | tb | Coriander seeds |
| 2 | tb | Sugar |
| 1/4 | ts | Coarse salt |
| 4 | | Bay leaves |
| 1/2 | lb | Provolone cheese |
| 16 | | Bread sticks |
Wash and trim okra and pack pods vertically into 3 quart canning jar. Toss
prunes with onion slices and place mixture on top of okra. Place apricots
on top of prunes and onions and tuck the thyme sprig, red pepper and garlic
cloves down into the jar. In non-reactive saucepan, combine vinegar with 3
cups of water, coriander seeds, sugar, salt and bay leaves. Bring to
rolling boil. Pour boiling liquid into jar, filling it to the top. Close
jar tightly and refrigerate 2 to 3 days to allow flavors to develop.
Accompany each serving with one ounce of provolone and 2 bread sticks.
Formatted for MM by Sherry Pinamonti Source: The Wellness Lowfat Cookbook
: from University of California at Berkeley