Sicilian Antipasto

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Ingredients

1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced

5 3/4 ounces jar (drained weight) stuffed green olives, drained

16 ounces jar cherry peppers, mild or hot, drained

1/4 - ½ c. capers (optional)

4 stalks celery, sliced

1 - 2 tbsp. each oregano and basil

6 ounces can (drained weight) pitted black olives, drained

1 head cauliflower, florets sliced

3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)

2 - 4 onions, coarsely chopped

1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)

2 - 4 zucchini, sliced

1 - 2 heads fennel, sliced (optional)

1/4 cup sugar

13 1/2 ounces jar peperoncini, drained (banana pepper)

4 - 6 carrots, sliced

6 - 8 cloves garlic, minced

6 ounces can tomato paste

1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; ½ lb. salami, cut in julienne strips (best with mozzarella)

1/4 - ½ c. red wine vinegar

1 cup chopped parsley

2 (6 oz.) cans tomato sauce

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