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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
570 minutes
Perfect for Christmas gifts! Easily scalable for group cooking sessions. Adjust ingredient amounts 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
  • 1.5 (5 ounce) cans tuna, drained and flaked
Instructions:
  • Set a captivating blend of cauliflower, pearl onions, red and green bell peppers, celery, and cucumbers in a grand bowl filled with lightly salted water. Allow them to luxuriate in the soak for 8 to 12 hours, or simply leave them overnight.
  • Place the carrots in a small bowl with enough lightly salted water to cover them. Let them soak for 8 to 12 hours, or overnight.
  • Combine vegetable oil, vinegar, tomato paste, and pickling spice in a large saucepan and bring to a boil. Add drained and rinsed carrots to the mixture and boil for 10 minutes.
  • Drain and rinse the vegetables in the cauliflower mixture, then transfer them to a saucepan. Cook for 10 minutes until the cauliflower is tender yet crisp.
  • Incorporate black olives, green olives, mushrooms, and tuna into the mixture. Take the mixture off the heat, discard the wrapped pickling spice, and transfer it to sterile containers while still hot. Refrigerate after transferring.

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