| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 cauliflower, cut into bite sized florets
- 4 carrots, peeled and cut on the diagonal into 1/2-inch slices
- 4 inner celery ribs, cut on the diagonal into 1/2-inch slices
- 1/2 cup white wine vinegar
- 3/4 pound small fresh button mushrooms
- 1 jar (7 1/2 ounces) pepperoncini (pickled green peppers)
- 1 (3-ounce) can pitted black olives, drained
- 1 (5-ounce) jar pimiento stuffed Spanish olives, drained
- 1 (12-ounce) jar baby kosher dill pickles, drained and sliced 1/2 inch thick
- 1 (7 1/2-ounce) jar pickled onions
- 1 (6 1/2-ounce) jar marinated artichoke hearts, drained
- 1/4 cup extra-virgin olive oil
- 1 (7-ounce) can imported olive oil packed tuna, drained
- 1 (2 ounce) tin anchovies with capers, drained
- 1/2 cup ketchup
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons prepared horseradish
- 3/4 cup canned tomato sauce
- 1/4 cup tarragon vinegar, plus more for jars
- 1 1/2 teaspoons brown sugar
- 1 clove garlic, minced
- 6 tablespoons fresh lemon juice
- Cayenne pepper
- Sea salt, preferably gray salt
Instructions
- Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
- In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
- Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
- Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
- In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
- In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 348 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 15 g |
| Protein | 19 g |
| Cholesterol | 14 mg |
| Sodium | 1719 mg |
Reviews
To the last reviewer, while I have not yet made this recipe, but plan to, the first thingi do with any new recipe is read it completely through before starting to prepare it. The first step in the instructions says to reserve the liquids. Common sense.
I can’t rave about this recipe due to the errors contained it in. Why say to drain everything (and not reserve) in the ingredients list and then tell your cooks to add back the reserved liquids? There was no point in doing that at all. The recipe also mentions that the celery will be cooked more later. Well, that was not true unless mixing the celery in the warm sauce was considered cooking. Luckily we had used bigger jars and were able to take out the required amount of liquid from each. I’m wondering if this was a mistake in the recipe to add back in all of the liquids as we found the vinegar taste overpowering and the sauce was just basically water (would never have sat on a cracker or bread). We ended up tripling the tomato sauce and adding another 50% of the tuna. We did not add the teaspoon of tarragon vinegar to each jar as the tarragon was already too strong. We also added about one quarter cup of tomato paste to further thicken things up. The results the next day is that our doctored version is quite good – still a bit strong in the vinegar department and not enough sauce to cover all of the vegetables.
I wanted to can this properly so we boiled the jars according to rules for sterilization and I’m happy to report the vegetables maintained their crispiness.
I would really appreciate it if someone could write out the recipe with the corrections. I love Catherine’s antipasto which is a Canadian product (she is the 3rd generation making this stuff). It is very similar to this although fewer pickled items, more veggies and more of a tomato sauce. My quest to find a recipe similar to hers continues!
Too confusng
Absolutely delicious. The recipe doesn’t indicate how many pints this makes, so I’ll throw it out there that I used 6 jars and had enough leftover for me to munch on.
This recipe is well worth the time and money to make!! I’ve made this recipe 3 times now and found that it turned out with the best flavor the first time I made the recipe and modified it accidently… by forgetting to drain the juice from the green olives. When the green olive juice was left in it was a little runnier, however, the flavor was in my opinion better than the original recipe.
Sounds great.
Could this be canned in a hot water bath and for how long?
I tried all the recipes from your holiday giving show and all I can say is “THANK YOU, THANK YOU, THANK YOU”. My husband, who by the way, usually does not like anything in a vinegar based marinade, as the Calabrese antipaste, told me “Do not loose this recipe” and then said that he loved it and raved about it to his entire family.
Everyone who I served the basil oil, cranberry vinegar, calabrese antipaste, spiced walnuts to also “had to have” the recipe.
So again, thank you ever so much, you made my holiday the best ever this year.
Gee
Last year I watched Michael prepare this on his food gift episode. This year I was so hoping they would rerun the same episode. This was soooo good last year and I look forward to making it this year. Last year I thought I made too much but believe me when I tell you that everyone ate it up with few leftovers. I think it’s becoming tradition!!
I tried this today at Michael’s Napa Style restaurant and fell in love with this side dish. It goes so wonderfully with sandwiches. I’m going to try this recipe as soon as I get all the ingredients!
I remember my Mother making jars of this when I was young.
It was always such a special treat.
After she passed away, I always regretted that I never got the recipe from her.
Now, here it is!!
Can’t wait to try it!
Thank You!!
It was always such a special treat.
After she passed away, I always regretted that I never got the recipe from her.
Now, here it is!!
Can’t wait to try it!
Thank You!!