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 cucumberss - peeled , seeded and chopped
• 2 cups carrots , chopped
• 2 cups vegetable oil
• 2 cups distilled white vinegar
• 1 , 6 ounce
• 1 tablespoon pickling spice , wrapped in cheesecloth
• 1 cup black olives
• 1 cup pitted green olives
• 4 cups canned mushrooms
• 1 ½ , 5 ounce

Instructions

1. 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. 2

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

3. 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. 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. 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.