Antipasto You have to develop a taste for this. You will love it or hate it. I do not keep too long because of the tuna, altho it is in oil. Cut everything into bite-size pieces 4 cans whole mushrooms, rinsed & drained. Leave Whole 1 large head of cauliflower, parboiled, (barely cooked) 7 cans tuna in oil, do not drain 1 medium jar tiny sweet gerkin pickles, rinsed & drained. Cut up. 1 jar boiled onions, rinsed & drained. (Do not use Cocktail onions - too strong) 2 cans whole pitted black olives, rinsed & drained Leave Olives whole. 1 large jar green olives, rinsed and drained. Leave whole. 1 cup salad oil 2 cups catsup 1 cup tarrgon vinegar. Mix all the vegetables together in a large roasting pan Mix dressing ingredients and pour over everything else and mix. Put antipasto in clean glass jars ( I sterlize my jars) and lids. Refrigerate. This makes quite a lot. Maybe 5 or 6 pints. Make this at last minute and give in a gift basket. Be sure to tell people to refrigerate and use within a week or so. I don't know how long this would last safely!
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The recipes that I've read say to refrigerate and keep no longer than 10 days.
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