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Pickled Muffuletta Salad is a key ingredient for a Muffuletta sandwich. This savory sandwich condiment can also be put out on a relish tray.

Julie Grimes
Recipe by Southern Living December 2013

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Makes about 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • TO USE THE SALAD: Use as a sandwich condiment or on a relish tray.

  • PACKAGE IN: Le Parfait 1/2 Liter Jar ($95; crateandbarrel.com)

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