Christmas in Harmony Harbor

My favorite Antipasto

  • ½ small head of cauliflower separated into tiny flowerets
  • 8 oz jar of green olives with pimento, sliced in half and drained
  • 8 oz jar of sweet pickled onions, sliced in half and drained
  • 14 oz pitted black olives, sliced and drained
  • 32 oz bottle of ketchup
  • 1 green pepper chopped
  • 2 red peppers chopped
  • ½ cup oil (olive or vegetable—I use vegetable)
  • ¼ cup vinegar (you could probably use juice from olives and onions if you prefer, just be sure to measure)
  • 2 cans tuna, rinsed and drained
  • 1 can sliced mushrooms
  • 1 can small shrimp (I cut up cooked shrimp—approx ½ cup to cup)

In a large saucepan, pre-cook cauliflower and drain. Add olives, onions, ketchup, peppers, oil and vinegar. Simmer 10 minutes. Add tuna, mushrooms and shrimp. Simmer 30 minutes. Bottle in sterile jars, refrigerate or freeze. Makes approximately 2 quarts. Enjoy!