Calabrese Antipasto

foodnetwork.com

Don75

1 cauliflower, cut into bite sized florets

4 carrots, peeled and cut on the diagonal into ½-inch slices

4 inner celery ribs, cut on the diagonal into ½-inch slices

½ cup white wine vinegar

¾ pound small fresh button mushrooms

1 jar (7 ½ 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 ½ inch thick

1 (7 ½-ounce) jar pickled onions

1 (6 ½-ounce) jar marinated artichoke hearts, drained

¼ cup extra-virgin olive oil

1 (7-ounce) can imported olive oil packed tuna, drained

1 (2 ounce) tin anchovies with capers, drained

subheading: For the sauce:

½ cup ketchup

1 ½ teaspoons Worcestershire sauce

1 ½ teaspoons prepared horseradish

¾ cup canned tomato sauce

¼ cup tarragon vinegar, plus more for jars

1 ½ teaspoons brown sugar

1 clove garlic, minced

6 tablespoons fresh lemon juice

Cayenne pepper

Sea salt, preferably gray salt

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