Antipasto
Description
Although this isn't a quick appetizer to prepare, it is well worth the wait. It's a five star recipe that you will want to make especially during the holidays when you are hosting a large crowd. It's that good.
Ingredients
4 c. chopped cauliflower
4 c. pearl onions
2 c. chopped red bell peppers
2 c. chopped green bell peppers
2 c. chopped celery
2 cucumbers, peeled, seeded and chopped
2 c. carrots, chopped
2 c. vegetable oil
2 c. distilled white vinegar
6 oz. can tomato paste
1 T. pickling spice, wrapped in cheesecloth
1 c. black olives
1 c. pitted green olives
4 c. canned mushrooms
1 1/2- 2 (5 oz.) cans tuna, drained and flaked (or substitute shrimp)
Directions
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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 - 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots; soak 8 - 12 hours, or overnight.
In a large saucepan, place vegetable oil, vinegar, tomato paste and pickling spice; bring mixture to a boil.
Drain and rinse carrots; place carrots in the mixture; boil 10 minutes, stirring occasionally.
Drain and rinse vegetables in the cauliflower mixture; place into the saucepan; cook 10 minutes, or until cauliflower is tender but crisp.
Stir black and green olives, mushrooms and tuna into the mixture; remove mixture from heat. Remove and discard the wrapped pickling spice. While still hot, transfer to sterile containers. Refrigerate.