Best antipasto

Yield: 1 servings

Measure Ingredient
2 pounds Cucumbers or 2 24oz.dill pic
3 pounds Cawliflower
2 pounds Green beans or 4 15oz. tins
2 pounds Red peppers
5 8oz. tins tuna fish
5 16oz. jars stuffed olives
¾ cup Olive oil
2 pounds Pickling onions or 3 16oz. j
3 pounds Mushrooms or 5 10oz.tins mus
2 pounds Green peppers
5 16oz. tins ripe olives
5 11oz. bottles of ketchup
2 13oz. large tins anchovies
¾ cup Vinegar

Boil cawliflower 3 minutes. Drain and set aside. Peel pickling onions, cut cucumbers in slices and boil green beans until tender.

Set all these vegetables aside. In large canning kettle, fry sliced mushrooms in the oil, add ketchup, cut green beans and red peppers. Simmer 10-15 minutes.

Add all the vegetables, olives and remaining ingredients (separate anchovies and break up tuna), simmer for another 12 minutes.

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