Gb's antipasto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1360 | grams | Dill pickles |
| 1⅓ | kilograms | Cawliflower |
| 1701 | grams | Green beans tins |
| 15/16 | kilograms | Red peppers |
| 1134 | grams | Tuna fish in tins |
| 2268 | grams | Stuffed olives in jars |
| 177½ | millilitre | Olive oil |
| 1360 | grams | Pickling onions in jars |
| 1⅓ | kilograms | Mushrooms |
| 15/16 | kilograms | Green peppers |
| 2268 | grams | Ripe olives in tins |
| 1559 | grams | Ketchup |
| 737⅛ | gram | Anchovies in tins |
| 177½ | millilitre | Vinegar |
Directions
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.