Pickled Muffuletta Salad

• 1 (32-oz.) jar mixed pickled vegetables, drained
• 2 cups pitted Spanish olives
• 1 cup black olives
• 2 large garlic cloves, minced
• 1/2 cup olive oil
• 2 teaspoons dried Italian seasoning
• 1/4 teaspoon dried crushed red pepper
• 1 tablespoon Champagne vinegar or white wine vinegar
• 3/4 cup thinly sliced pickled okra

1. Pulse mixed pickled vegetables in a food processor 5 or 6 times or until coarsely chopped. Transfer mixture to a large bowl. Pulse pitted Spanish olives and black olives 5 or 6 times or until coarsely chopped; stir into vegetable mixture. Add minced garlic, olive oil, dried Italian seasoning, dried crushed red pepper, and vinegar. Stir in okra. Spoon into 3 (16-oz.) jars; cover. Store in refrigerator up to 2 weeks.
2. TO USE THE SALAD: Use as a sandwich condiment or on a relish tray.
3. PACKAGE IN: Le Parfait 1/2 Liter Jar ($95;
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vegetables, spanish olives, black olives, garlic, olive oil, italian seasoning, red pepper, vinegar, okra

Taken from www.myrecipes.com/recipe/pickled-muffuletta-salad (may not work)