Antipasto

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

• Preparation Time: 60 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 30 mins
• Calories: 101 Calories

Ingredients

• 2 cups vegetable oil
• 2 cups chopped celery
• 1 (6 ounce) can tomato paste
• 1 cup black olives
• 2 cups distilled white vinegar
• 1 tablespoon pickling spice, wrapped in cheesecloth
• 2 cucumbers - peeled, seeded and chopped
• 4 cups chopped cauliflower
• 4 cups pearl onions
• 2 cups chopped red bell peppers
• 2 cups chopped green bell peppers
• 2 cups carrots, chopped
• 1 cup pitted green olives
• 4 cups canned mushrooms
• 1 ½ (5 ounce) cans tuna, drained and flaked

Recipe Instructions

Step 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.

Step 2

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

Step 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.

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

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.