Antipasto

• 1 jar dill pickles
• 1 jar pickled onions
• 1.5 lbs cauliflower
• 2 tins mushrooms or 1 lb. fresh
• 2 tins green beans or 1 lb. fresh
• 1 lb. red peppers
• 1 lb. green peppers
• 2 tins pitted black olives
• 2 tins solid tuna, drained
• 1 bottle ketchup
• 1 tin anchovies
• 1/3 c. olive oil
• 1/3 c. vinegar

1. Cut all vegetables in small pieces, flake tuna and anchovies. Boil cauliflower 3 min., set aside. Boil green beans until tender. Set aside. Saute peppers and mushrooms (if fresh) in oil, then add ketchup, simmer 10 min. Add all vegetables and remaining ingredients. Simmer 12 minutes.
2. Put into sterilized jars. Process in hot water bath 15 minutes.
3. Makes about 10 pints.

dill pickles, onions, cauliflower, mushrooms, green beans, red peppers, green peppers, black olives, tuna, ketchup, anchovies, olive oil, vinegar

Taken from www.epicurious.com/recipes/member/views/antipasto-50059126 (may not work)