Best Antipasto

• 2 pounds cucumbers
• 3 pounds cauliflower florets
• 2 pounds green beans
• 2 pounds sweet red bell peppers
• 40 ounces tuna fish
• 80 ounces olives stuffed
• 3/4 cup olive oil
• 2 pounds pickled onions
• 3 pounds mushrooms
• 2 pounds green bell peppers
• 80 ounces olives ripe
• 55 ounces ketchup
• 26 ounces anchovy fillets
• 3/4 cup vinegar

1. Boil cawliflower 3 minutes.
2. Drain and set aside.
3. Peel pickling onions, cut cucumbers in slices and boil green beans until tender.
4. Set all these vegetables aside.
5. In large canning kettle, fry sliced mushrooms in the oil, add ketchup, cut green beans and red peppers.
6. Simmer 10 to 15 minutes.
7. Add all the vegetables, olives and remaining ingredients (separate anchovies and break up tuna), simmer for another 12 minutes.

cucumbers, cauliflower, green beans, sweet red bell peppers, fish, olives, olive oil, onions, mushrooms, green bell peppers, olives, ketchup, anchovy, vinegar

Taken from recipeland.com/recipe/v/best-antipasto-41540 (may not work)