Antipasto Salad - cooking recipe

Ingredients

1 qt. raw carrots (12 medium)
3 large cauliflower
3 to 4 green peppers
1 qt. green beans
1 qt. raw onions (3 large)
1 qt. mushrooms
1 jar stuffed olives
1 qt. dill pickles
1 Tbsp. pepper
3 1/2 Tbsp. salt
1 Tbsp. pickling spice (break in small pieces)
1 qt. and 2 c. cider vinegar
1 pt. and 2 c. Mazola oil
2 c. anchovies or sardines in tomato sauce or 2 c. tuna fish
4 small c. tomato paste

Preparation

Cook cauliflower and carrots until partly cooked.
Add all ingredients and boil until completely heated.
Put in pint jars and seal.
Makes 15 pints.