Italian Relish

• 1 (8 ounce) jar mushrooms, sliced
• 2 (14 ounce) cans artichoke hearts
• 3/4 lb kalamata olive, drained, pitted (or other good olive)
• 1/4 cup green pepper
• 1/2 cup celery
• 2/3 cup white wine vinegar
• 2/3 cup extra virgin olive oil
• 1/4 cup red onion, minced
• 1 tablespoon oregano, chopped
• 1 tablespoon basil, chopped
• 1 tablespoon marjoram, chopped
• 1/2 teaspoon dried red pepper flakes
• 3 garlic cloves, minced
• 1 teaspoon sugar
• salt and pepper

1. Finely chop first 5 ingredients.
2. Bring remaining ingredients to a boil. Pour boiling liquid over chopped ingredients.
3. Refrigerate. Best if made at least 24 hours before serving.
4. Will keep for a month in tightly covered jar.

mushrooms, hearts, kalamata olive, green pepper, celery, white wine vinegar, extra virgin olive oil, red onion, oregano, basil, marjoram, red pepper, garlic, sugar, salt

Taken from www.food.com/recipe/italian-relish-12710 (may not work)