new to the group and yummy recipe

[Guest guest]

Hello all,

 

I am new to this group and have been a vegetarian for a short time, less than a

year.  For those of you who want a good recipe to make for holiday gifts

(besides cookies and other sweets), try this.  It's from food network and calls

for canned tuna or anchovies to be added on top, but I make it without and it's

delicious.  It seems like a lot of work, but it's not since you are just opening

lots of jars and cans.  Great served on on sandwiches or crackers or right from

the jar.  I always get compliments when I make this.

 

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

 

For the sauce:

1/2 cup ketchup

1 1/2 teaspoons Worcestershire sauce (you can omit or use vegan 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

 

 

Directions

 

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.

Cover and refrigerate, or allow to cool on the counter before serving. This will

keep in the refrigerator for up to 2 weeks.