Abby'S Antipasto (Small Batch) - cooking recipe

Ingredients

Step 1
1/2 cauliflower
1 green pepper
7 garlic cloves, smashed
2 cups green beans
1/4 cup olive oil
Step 2
1 (398 g) black olives, drained
1 (375 g) pimento-stuffed green olives
2 (113 g) pimientos, drained
1 (375 g) pickled pearl onions, drained
1 (283 g) can mushroom pieces, drained
1 cup carrot, cut in small bite size, matchstick pieces
1 (340 g) artichokes, drained
1 (99 ml) jar capers, drained
Step 3
50 g anchovies, rinsed
170 g shrimp
170 g tuna
Step 4
156 g tomato paste
750 g ketchup
455 g chili sauce
1/4 cup white wine vinegar
2 tablespoons hot sauce

Preparation

Step 1: Cut cauliflower, green pepper, green beans and garlic into bite size pieces. Place in one bowl and set aside.
Step 2: In another bowl, cut black olives, green olives, mushrooms, carrots, artichokes, into bite size pieces. Add capers. Set aside.
Step 3: Combine anchovies, shrimp and tuna. Set aside.
Preheat oven to 200.
Wash jars in warm soapy water, rinse well with clean water and place in oven to air dry. Turn oven off.
In a large stock pot, over medium high heat, add olive oil; heat. Add ingredients in Step 1 and cook until tender; 6 - 8 minutes.
Add ingredients for Step 2 and saute until well heated through; about 5 - 8 minutes.
Add ketchup, chili sauce, hot pepper sauce and white wine vinegar and bring to a boil. Reduce heat and simmer for 10 - 15 minutes.
For Step 3, rinse and cut anchovies into small pieces. Pour boiling water over the seafood, drain well and add to the pot. Simmer for 5 minutes. Taste and adjust seasonings.
Fill hot jars with the antipasto; cleaning the rim with a clean cloth and top with steralized lids. Process the jars in boiling water for 10 minutes.