Description
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
- 4 cups chopped cauliflower
- 4 cups pearl onions
- 2 cups chopped red bell peppers
- 2 cups chopped green bell peppers
- 2 cups chopped celery
- 2 cucumbers – peeled, seeded and chopped
- 2 cups carrots, chopped
- 2 cups vegetable oil
- 2 cups distilled white vinegar
- 1 (6 ounce) can tomato paste
- 1 tablespoon pickling spice, wrapped in cheesecloth
- 1 cup black olives
- 1 cup pitted green olives
- 4 cups canned mushrooms
- 1 ½ (5 ounce) cans tuna, drained and flaked
Instructions
- 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.
- In a small bowl with enough lightly salted water to cover
- place the carrots. Soak 8 to 12 hours
- or overnight.
- 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.
- 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.
- 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.
Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 9 hrs 30 mins
Servings: 56