Antipasto

Ingredients

  • 4 cups chopped cauliflower
  • 4 cups pearl onions
  • 2 cups chopped red bell peppers
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 2cucumbers – 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 ½ (5 ounce) cans tuna, drained and flaked
  • Directions

  • Step 1

    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.

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  • Step 2

    In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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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