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Antipasto Hot Pickled

1 quart hot peppers
2 jars cauliflower mix
4 cans sliced beets
2 jars pimento green olives
2 cans black olives
small jar sour onions
1/2 lb. Genoa salami
2 cans Tuna fish
2 cans anchovies

Prepare a day ahead. Drain all juices. Combine all ingredients except salami and fish.

Serve: Arrange salami on a large platter. Place marinated ingredients on platter leaving an edging of salami. Top with Tuna and anchovies. Garnish with celery leaves.

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