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Thursday, August 25, 2016

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.

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