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.
Ingredients
- cauliflower: 4 cups (chopped)
- pearl onions: 4 cups
- red bell peppers: 2 cups (chopped)
- green bell peppers: 2 cups (chopped)
- celery: 2 cups (chopped)
- cucumbers: 2 piece (peeled, chopped)
- carrots: 2 cups (chopped)
- vegetable oil: 2 cups
- distilled white vinegar: 2 cups
- tomato paste: 1 can (6 ounce can)
- pickling spice, wrapped in cheesecloth: 1 Tbsp
- black olives: 1 cup
- pitted green olives: 1 cup
- canned mushrooms: 4 cups
- ½ (5 ounce) cans tuna: 1 piece (drained and flaked)
Metric Conversion
Stages of cooking
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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 to 12 hours, or overnight.
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In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
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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.
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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.
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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.
