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Categories:
cucumbers cauliflower green beans red peppers fish olives extra-virgin olive oil pickling onions mushrooms green peppers tins ketchup tins anchovies vinegar
Viewed: 58 - Published at: a year agoIngredients
- 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
Method
- Boil cauliflower 3 min.
- Drain and set aside.
- Peel pickling onions, cut cucumbers in slices and boil green beans till tender.
- Set all these vegetables aside.
- In large canning kettle, fry sliced mushrooms in the oil, add in ketchup, cut green beans and red peppers.
- Simmer 10-15 min.
- Add in all the vegetables, olives and remaining ingredients (separate anchovies and break up tuna), simmer for another 12 min.
