Antipasto   Recipe Number: 1106097922 Contributor: Linda Dufresne Serves: NA Calories Per Serving: NA Preparation Time: NA Difficulty: Easy Ingredients: 1 (8 oz) can mushrooms, finely chopped 1 (14 oz) can artichoke hearts, finely chopped 1 (9 oz) jar spanish olives, finely chopped 1 (16 oz) can black olives, finely chopped 1/4 cup bell pepper, finely chopped 1/2 cup celery, finely chopped 3/4 cup white vinegar 3/4 cup olive oil 1/4 cup minced dry onion 2-1/2 teaspoons Italian seasoning 1 teaspoon onion salt 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon garlic salt 1 teaspoon Accent 1 teaspoon sugar 1 teaspoon cracked pepper Cooking Instructions: Place first six ingredients in large jar with a tight-fitting lid. Combine and boil remaining ingredients. Pour over chopped vegetables. Refrigerate overnight at least or several days if possible. Give the jar a good shake several times a day to stir up ingredients. Serve as an hors d'oeuvre with wheat thins, as a relish on a meat sandwich, or as a salad dressing.