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 ½ (5 ounce) cans tuna
• drained and flaked

Instructions

• 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.