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Title: Gb's Antipasto
Categories: Appetizer Italian
Yield: 1 Servings
| 1360 | g | Dill pickles |
| 1 1/3 | kg | Cawliflower |
| 1701 | g | Green beans tins |
| 15/16 | kg | Red peppers |
| 1134 | g | Tuna fish in tins |
| 2268 | g | Stuffed olives in jars |
177 1/2 ml Olive oil 1360 g Pickling onions in jars 1 1/3 kg Mushrooms 15/16 kg Green peppers 2268 g Ripe olives in tins 1559 g Ketchup 737 1/8 g Anchovies in tins 177 1/2 ml Vinegar
Boil cawliflower 3 minutes. Drain and set aside. Peel pickling onions, cut cucumbers in slices and boil green beans until tender. Set all these vegetables aside. In large canning kettle, fry sliced mushrooms in the oil, add ketchup, cut green beans and red peppers. Simmer 10-15 minutes. Add all the vegetables, olives and remaining ingredients (separate anchovies and break up tuna), simmer for another 12 minutes.
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