|Pitted black olives||3 , cut up|
|Stuffed green olives||2 Can (20 oz), cut up (2 Tins Or Jars)|
|Canned anchovies||13 Ounce (1 Large Tin)|
|Cauliflower heads||2 Small, cut small|
|Small pickling onions||1 Pound|
|Cucumbers||1 1⁄2 Pound, unpeeled, cut and cubed|
|Green peppers||2 Pound, cut up|
|Canned solid pack tuna||3 Can (30 oz)|
|Small green beans||2 Pound, cut|
|Mushrooms||2 Can (20 oz), sliced|
|Chopped pimentos||4 Can (40 oz) (Or Jars)|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Salad oil||3⁄4 Cup (12 tbs)|
1. In large heavy pot add all the prepared oil, vinegar and catsup, bring to boil and simmer for ten minutes stirring constantly.
2. Pack in sterilized jars and seal.
3. Place in preserving kettle and steam in hot water for 15 minutes.
4. Serve on crackers for a cocktail party.