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)

Steps

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 - 12 hours, or overnight.
2. In a small bowl with enough lightly salted water to cover, place the carrots; soak 8 - 12 hours, or overnight.
3. In a large saucepan, place vegetable oil, vinegar, tomato paste and pickling spice; bring mixture to a boil.