Antipasto Relish


1 (14-ounce) can artichoke hearts, drained
2 (4-ounce) cans mushroom stems and pieces, drained
1 (4-ounce) jar diced pimiento, drained
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1/3 cup white vinegar
1/3 cup olive oil
1/4 cup instant minced onion
1 teaspoon sugar
1/4 to 1/2 teaspoon garlic powder
1 teaspoon seasoned salt
2 1/2 teaspoons Italian seasoning
1/2 teaspoon seasoned pepper


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