GB'S ANTIPASTO

• 1 3 6 0 g Dill pickles
• 1 1 /3 kg Cawliflower
• 1 7 0 1 g Green beans tins
• 1 5 /1 6 kg Red peppers
• 1 1 3 4 g Tuna fish in tins
• 2 2 6 8 g Stuffed olives in jars
• 1 7 7 1 /2 ml Olive oil
• 1 3 6 0 g Pickling onions in jars
• 1 1 /3 kg Mushrooms
• 1 5 /1 6 kg Green peppers
• 2 2 6 8 g Ripe olives in tins
• 1 5 5 9 g Ketchup
• 7 3 7 1 /8 g Anchovies in tins
• 1 7 7 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.