Ingredients
marinated mushrooms (may add second jar, if desired)
pepperoncini (to taste)
hot Italian finger peppers or sliced pepper rings (to taste)
marinated artichokes
roasted red peppers
green olives with pimentoes
dried black olives
sour pickles (I like dill or half sours)
sweet pickles (I like gerkins)
pepperoni
sharp provone
celery
red onion
Italian, flat-leaf parsley
olive oil
red wine vinegar
chopped garlic
salt
fresh ground black pepper
Preparation
Drain jars of vegetables (do not rinse), cut into small, bite sized pieces when appropriate, and add to large bowl. Cut pepperoni into disks, then cut in half and add to bowl. Cut provolone into small cubes and add to bowl. Cut celery into small pieces and add to bowl. Slice onion into crescents and add to bowl. Coarsely chop parsley and add to bowl. Add oil, vinegar, salt, pepper, and garlic to taste. Refrigerate overnight to blend flavors. Remove from refrigerator 15 minutes before serving to liquify oil, if necessary. Mangare.
