APPETIZER - Antipasto

By RHagan

Ingredients

• 1 small cauliflower
• 1 lb tiny pickling onions or 12 oz jar sweet pickled onions
• 3 green peppers
• 4 7 oz tins tuna
• 3 red peppers
• 4 10 oz cans mushrooms
• 4 small cans anchovies
• 1 lb jar dill pickles
• 14 oz can green beans
• 14 oz can yellow beans
• 14 oz jar green olives (pitted)
• 14 oz can black olives
• 1/2 c vinegar
• 1/2 c vegetable oil or virgin oil
• 40 oz catsup (may need more)

Details

Servings 6
Preparation time 30mins

Preparation

Step 1

Cut cauliflower and onions into small pieces and cook until tender crisp. Cut remaining vegetables, pickles, olives, mushrooms and peppers into small pieces. Flake tuna and chop anchovies into a separate bowl. Combine all ingredients and cook together for 15 minutes, over a low flame. Pour into jars and seal. Process for 30 minutes in a boiling water bath or keep frozen. Serve as an appetizer or hors d'oeuvre.