Best Antipasto Recipe

• 2 lb cucumbers or possibly 2 24oz.dill pickles
• 3 lb cauliflower
• 2 lb green beans or possibly 4 15z. tins
• 2 lb red peppers
• 5 x 8 ounce tins tuna fish
• 5 x 16 ounce jars stuffed olives
• 3/4 c. extra virgin olive oil
• 2 lb pickling onions or possibly 3 16oz. j
• 3 lb mushrooms or possibly 5 10z.tins mus
• 2 lb green peppers
• 5 x 16 ounce tins ripe olives
• 5 x 11 ounce bottle ketchup
• 2 x 13 ounce large tins anchovies
• 3/4 c. vinegar

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

cucumbers, cauliflower, green beans, red peppers, fish, olives, extra virgin olive oil, pickling onions, mushrooms, green peppers, tins, ketchup, tins anchovies, vinegar

Taken from cookeatshare.com/recipes/best-antipasto-83807 (may not work)