Recipe: Cauliflower Onions Antipasto

Added: 13.10.09 | Views: 793 | |
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Instructions

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 (6 ounce) cans tuna, drained and flaked

Instructions

Step 1

Put the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers in a large bowl, add enough lightly salted water to cover. soak eight to twelve hours or overnight.

Step 2

put the carrots in a small bowl with enough lightly salted water to cover. Soak eight to twelve hours, or overnight.

Step 3

put the vegetable oil, vinegar, tomato paste and pickling spice in a large saucepan. Bring the mixture to a boil. Drain and rinse the carrots, and put them in the mixture. Boil ten 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

Add into with black olives, green olives, mushrooms and tuna ,and stir them. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer them to sterile containers and refrigerate.