Vegetable and Shrimp Antipasto

Name: Vegetable and Shrimp Antipasto
Yield: 3
Ingredients: 1/2 pound of cooked, peeled, and deveined shrimp; 1/2 pound of thinly sliced salami; 1 kilogram of small tomatoes; 3 cups of artichoke hearts; 250 grams of finely chopped salt; 2 cans (each 1/2 kilogram) of black olives; 1 cup of sliced mushrooms; 3 cups of red wine vinegar; 2 cups of water; 1 cup of olive oil; 4 to 5 cloves of minced garlic; 2 tablespoons of salt; to taste

1
1/2 pound of cooked, peeled, and deveined shrimp
2
1/2 pound of thinly sliced salami
3
1 kilogram of small tomatoes
4
3 cups of artichoke hearts
5
250 grams of finely chopped salt
6
2 cans (each 1/2 kilogram) of black olives
7
1 cup of sliced mushrooms
8
3 cups of red wine vinegar
9
2 cups of water
10
1 cup of olive oil
11
4 to 5 cloves of minced garlic
12
2 tablespoons of salt
13
to taste

Ingredients

1
1/2 pound of cooked, peeled, and deveined shrimp
2
1/2 pound of thinly sliced salami
3
1 kilogram of small tomatoes
4
3 cups of artichoke hearts
5
250 grams of finely chopped salt
6
2 cans (each 1/2 kilogram) of black olives
7
1 cup of sliced mushrooms
8
3 cups of red wine vinegar
9
2 cups of water
10
1 cup of olive oil
11
4 to 5 cloves of minced garlic
12
2 tablespoons of salt
13
to taste

Directions

1
Using toothpicks, arrange the shrimp, salami, and vegetables in sterilized glass jars in a decorative manner
2
Mix the vinegar, water, olive oil, garlic, salt, and pepper
3
Bring to a simmer
4
Pour over the vegetables and cover
5
Process in a water bath for 45 minutes
6
Let stand for 3 liters
7
Use within six to eight weeks
8
If you don't have artichoke hearts, increase the quantity of the other ingredients.