Calabrese Antipasto

Ingredients

• 1 cauliflower, cut into bite-size florets
• 4 carrots, peeled and cut on the diagnnal into 1/2.-inch-thick slices
• 4 inner celery ribs, cut on the diagonal into 1/2-inch-thick slices
• 1/2 cup white wine vinegar
• 3/4 pound small fresh button mushrooms
• 1 jar (7 1/2 ounces) peperoncini (pickled green peppers)
• 1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
• 1 tin (2 ounces) anchovies with capers, drained
• 1 can (3 ounces) pitted black olives, drained
• 1 jar (5 ounces) pimiento-stuffed Spanish olives, drained
• 1 jar (12 ounces) baby kosher dill pickles, drained and sliced % inch thick
• 1 jar (7 1/2 ounces) pickled onions, drained
• 2 jars (6 1/2 ounces each) marinated artichoke hearts, drained
• 1/4 cup extra virgin olive oil
• 1 clove garlic, minced
• 3/4 cup canned tomato sauce
• 1/2 cup ketchup
• 6 tablespoons fresh lemon juice
• 1/4 cup tarragon vinegar
• 1 1/2 teaspoons brown sugar
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons prepared horseradish
• Sea salt, preferably gray salt
• Cayenne pepper