Joanne's Antipasta

Sauce:
½ cup oil

1 cup chili sauce

½ cup malt vinegar

1 tsp brown sugar

1 clove garlic (crushed)

salt and pepper to taste

½ cup water

1 tbsp horseradish

juice of 1 lemon

1 cup catsup

Other Ingredients:
½ cup string beans (chopped)

6 mushrooms (sliced)

½ cup cocktail onions (sliced)

2 dill pickles (chopped)

3 cans flaked tuna

½ cup raw cauliflower

1 cup raw carrot (sliced)

½ cup stuffed olives (chopped)

Combine sauce ingredients and bring to boil. 

Add other ingredients. 

Simmer until veggies are almost done (30-40 minutes). 

Bottle and refrigerate. 

Keeps up to 4 months.