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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 cups - (250 mL) olive oil
  • 1 - large cauliflower, cut into bite-sized pieces
  • 2 - large green peppers, chopped
  • 2 cans - 10.5 oz. (294 mL) sliced ripe olives, chopped
  • 1 jars - 16 oz. (454 mL) green olives with pimiento, chopped
  • 2 jars - 13 oz. (370 mL) pickled onions, chopped
  • 2 cans - 10 oz. (284 mL) mushroom stems and pieces
  • 1 jars - 48 oz. (1.4 L) mixed pickles, chopped
  • 2 bottles - 48 oz. (1.4 L) ketchup
  • 1 bottles - 15 oz. (426 mL) hot ketchup
  • 2 cans - 2 oz. (56g) anchovies, chopped
  • 3 cans - 4.5 oz. (128g) solid tuna, chopped
  • 3 cans - 4 oz (114g) small shrimp
  • Directions:

    Drain all jars and cans. Put all ingredients, except the fish, into a large Dutch oven. Bring to a boil, then simmer for 20 minutes, stirring often.

    Pour boiling water over all the fish to rinse. Drain and add to mixture. Gently stir and simmer for another 10 minutes.

    Pour into clean airtight containers, leaving 1 inch (2.5 cm) headspace. Let cool completely.

    Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.

    Serve with crackers. Makes 8 to 9 cups (2 to 2.25 L)

    Brief Description

    Makes a great hostess gift any time of year.

    Main Ingredient:

    olives

    Category:  Appetizers

    Cuisine:  Italian

    Prep Time: 40 min
    Cook Time: 45 min

    Source

    Trudy Winterburn

    Posted By:

    PlantingSeeds

    Posted On:

    September 25, 2021

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