Ingredients

The following ingredients have 4 Servings
  • 3/4 cup olive oil
  • 1 small head cauliflower
  • 2 medium sweet onion (can substitute red onion)
  • 2 375 ml jars sliced black olives (3 cups, rough chopped)
  • 2 375ml jars manzanilla olives, sliced (3 cups, rough chopped)
  • 2 small red peppers
  • 2 284 ml cans mushroom slices or pieces (2 1/2 cups)
  • 3 106 ml cans cocktail shrimp (1 1/2 cups drained and rinsed)
  • 3 cans tuna (drained and rinsed)
  • 3.5 cups ketchup
  • 1 cup vinegar

Instruction

  • Chop cauliflower and onion into small pieces. (Think 1/4") If you use a food processor work in batches and do not over process. You want distinct pieces, not mush.
  • Combine the oil with the cauliflower and onion in a Dutch oven over medium heat. Stir often and cook the mixture for 5 minutes from the time it starts to bubble.
  • Rough chop olives. (Some olive slices may remain whole). Mince peppers and mushrooms. Break up the tuna.
  • Add all remaining ingredients to the cauliflower pot. Heat just until the mixture boils.
  • Sterilize 6 pint jars by heating your oven to 275 degrees. Place jars on a silicone mat on the rack of the oven. Allow jars to bake for at least 20 minutes. Cover your lids with boiling water for 5 minutes before ready to use.
  • Remove jars with tongs to a clean tea towel. Using a large mouth funnel fill the jars with hot antipasto mixture. Leave a 1/2" headspace. Run a knife around the mixture to ensure there are not air pockets. Position the lids and screw the bands on just finger tight.
  • Allow jars to cool at room temperature. (Overnight is good). Then refrigerate or freeze until ready to use. Jars will keep for 3 months in the fridge or 6 months in the freezer.
  • Serve over crackers, use in Muffuletta Sandwiches.