Antipasto Relish

• 1 qt. pickling or small onions
• 1 qt. celery, cut in pieces
• 1 qt. carrot pieces*
• 1 qt. green beans*
• 1 qt. green pepper pieces
• 1 qt. cauliflower pieces
• 1 qt. green tomato pieces
• 1 cucumber, cut in pieces
• 1 qt. mushrooms
• 1 can ripe pitted olives
• 1 jar green pitted olives
• 3 cans tuna
• 3 cans anchovies
• 4 (6 oz.) tomato paste
• 1 c. vinegar
• 2 c. salad oil or olive oil
• 2 Tbsp. salt
• 1 tsp. pepper
• 3 Tbsp. sugar

1. Cut vegetables in chunks or medium pieces.
2. Place carrots, beans, celery and cauliflower in salt water brine overnight.
3. In separate bowl, place peppers, green tomatoes, onions and cucumber in salt water overnight.
4. Combine oil, vinegar, sugar, salt, pepper and anchovies in large kettle.
5. Bring to boil; continue cooking 20 minutes.
6. Add drained vegetables and cook 10 minutes.
7. Add tuna, olives, mushrooms and tomato paste.
8. Cook an additional 5 to 10 minutes.
9. Pack while hot in sterilized pint or half-pint jars. Process jars 10 minutes.

pickling, celery, carrot, green beans, green pepper, cauliflower, green tomato, cucumber, mushrooms, olives, olives, tuna, anchovies, tomato paste, vinegar, salad oil, salt, pepper, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774642 (may not work)