Antipasto

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.