Antipasto

Name: 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; 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 (5 ounce) cans tuna, drained and flaked

15 ingredients

5 steps

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
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 (5 ounce) cans tuna, drained and flaked

Directions

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.
2

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