Hi Kelly new to the group and yummy recipe

[Guest guest]

This sounds delicious!

I do the same thing with vinegar. Just adds herbs.

Chelsea

 

>

> On Dec 18, 2008, at 5:29 PM, Kelly Cosmas wrote:

>

> > 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.