2-3 cloves garlic (or a couple of Tsp of crushed, store-bought garlic)
1C corn oil
3/4 -1 C sugar
2-3 Qt tomato juice
6 sliced carrots
1-2 heads of cauliflower, broken into florets
3-4 stalks celery, diced
1 Qt fresh green beans (or 2 cans from grocery store)
6-10 chopped peppers
26 Oz bottle of ketchup
1 Qt sweet pickles, drained but reserve brine (sliced thickly)
1 Qt frozen pearl onions or cocktail onions, drained but reserve brine
1 Lb button blanched mushrooms or 1 qt canned/or mushrooms in jars
1 Qt olives (black and/or green, no stones)
2-4 cans of tuna, drained
1/3 cup whole spices or 3/4 cup pickling spices
1 1/2 T salt (optional)
1/2 to 1 Lb anchovies
Up to ¼ cup apple cider vinegar
Drain cans and jars vegetables into large mixing bowl
Drain anchovy and tuna oil into large cooking pot
Add corn oil
Heat the liquid oils; add sliced garlic and cook until it’s soft and brown. Remove garlic
If using fresh mushrooms, add and sauté.
Add tomato juice, sugar and ketchup
Tie spices in cheese cloth or place inside a large tea ball; add to liquid
Add carrots and cook for 15 minutes
Add cauliflower and celery, cook until vegetables are tender
Add remaining ingredients and let simmer about 30 more minutes, stirring frequently; if desired, add more vegetable brine, vinegar and sugar to taste
Remove pickling spices before serving or storing
