Michael Chiarello's Pickled Antipasto

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3 small kosher dill pickles , cut into thin spears

1 (6 1/2 ounce) jar marinated artichoke hearts, drained

1/2 cup pickling onions, drained

1 pinch cayenne pepper

1/2 cup white wine vinegar

1/3 cup fresh lemon juice

4 medium carrots , sliced on the diagonal 1/3 inch thick

1 garlic clove , minced

1/2 cup drained pepperoncini pepper

1 lb button mushroom , stems trimmed

4 celery ribs , sliced on the diagonal 1/2 inch think

1 tablespoon bottled prepared horseradish

1/4 cup tarragon vinegar or white wine vinegar

1/2 cup canned california black olives , pitted and drained

1 tablespoon light brown sugar

3 (6 ounce) cans italian tuna packed in oil , drained

1 (2 lb) cauliflower , cut into florets

1/2 cup ketchup

1/2 cup Spanish olives with pimento , drained

3/4 cup tomato sauce

1 tablespoon worcestershire sauce

6 rolled anchovies over capers

kosher salt

1/4 cup extra-virgin olive oil

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