Antipasto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cans pitted black olives, sliced (or buy the sliced black olives)
1 large can anchovies, optional
1 1/2 lb small silver skin onions (3-4 jars cocktail onions, sour if available)
3 lb green peppers, cut small
2 cans green beans (may have to cut them smaller)
2 (4 1/4 oz.) cans pimento (could use 3-4 roasted red peppers or 3-4 chopped fresh red peppers)
1/2 c. red wine vinegar
1 T. each salt, tabasco (or other hot sauce) and Worcestershire sauce
2 cans (jars) green olives, sliced (can use the pimento stuffed ones or garlic stuffed ones)
3 cans solid pack tuna - 7 1/4 oz each (optional)
1 1/2 lb cucumber, cut small
2 small cauliflower, chopped small
3 cans sliced mushrooms
3/4 c. salad oil
2/3 gal. ketchup (~3 L)
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Directions: |
Directions:1. Drain all canned ingredients
2. Chop all ingredients that need chopping/slicing
3. Combine liquids, etc. in a large container, bring to a boil, then simmer 20-30 minutes. Freeze in small jars. Can be pressure canned for 5-10 minutes at 10lbs, if you have access to a pressure canner.
Delicious with crackers and cream cheese! |
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Preparation
Time: |
Preparation
Time:1 hour, depending on how fast you chop the veggies, plus 30-40 minutes for heating. |
Personal
Notes: |
Personal
Notes: I have made this with and without the tuna and have never used the anchovies - some people don't like the seafood taste or are allergic to seafood. Shrimp could be substituted for tuna. I'd suggest adding any seafood on the day you plan to serve this.
The Westcoast Whimsical Wenches made a triple batch of this recipe in 2018 and again this year. Triple the recipe costs each of us about $13.00 and we get 8-10 cups, each. 2 cups is the usual amount available commercially in the store and that's about $9.00. The fun is that while we are sitting around chopping, we are talking about maybe recipes, maybe about a TV show we are hooked on or want to watch, just enjoying each others' company!
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