antipasto

Ingredients

• Servings: 1
• 4 cups chopped cauliflower
• 4 cups pearl onions
• 2 cups chopped red bell peppers
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 cucumbers - peeled, seeded and chopped
• 2 cups carrots, chopped
• 2 cups vegetable oil
• 2 cups distilled white vinegar
• 1 (6 ounce) can tomato paste
• 1 tablespoon pickling spice, wrapped in cheesecloth
• 1 cup black olives
• 1 cup pitted green olives
• 4 cups canned mushrooms
• 1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

Cook Time: 30 mins Ready Time: 9 hrs 30 mins


• in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
• in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
• in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
• drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
• stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.