Antipasto Recipe

• 1 quart vinegar
• 1/2 pound anchovies
• 4 cans tomato paste
• 2 pounds green pepper -- chopped
• 3 to 4 hot peppers -- chopped
• 1 quart oil
• Parsley, boiled -- chopped
• 1 quart each of cauliflower and pickling cucumbers
• 4 to 5 cans tuna in water
• Green and black olives
• 1/2 box pickling spices

Put 1/2 box of pickling spices in a cheesecloth and boil with the first 9 ingredients. Cook 5 minutes. Cut up all the quarts of vegetables into bite size pieces. Cook for 5 minutes; drain and set aside. In each jar, put 2 to 3 tablespoons tuna and a few of each olives. Mix all vegetables with the sauce and cook for 10 minutes. Salt and pepper to taste. Pack in jars and process in hot water to seal, 20 to 30 minutes.

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