FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Pickled Vegetable Antipasto

Comments

Add a comment

Ingredients

3/4 cup tomato sauce

1/2 cup ketchup

1/3 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1/4 cup tarragon or white wine vinegar

1 tablespoon worcestershire sauce

1 tablespoon bottled horseradish

1 tablespoon light brown sugar

1 garlic clove, minced

Pinch of cayenne pepper

Kosher salt

One 2-pound head of cauliflower, cut into florets

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

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

1/2 cup white wine vinegar

1 pound small button mushrooms, stems trimmed

1/2 cup drained peperoncini peppers

Three 6-ounce cans Italian tuna packed in oil, drained

6 caper-filled anchovies

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

1/2 cup pimiento-stuffed Spanish olives, drained

3 small kosher dill pickles, cut into thin spears

1/2 cup pickled onions, drained

One 6 1/2-ounce jar marinated artichoke hearts, drained

You might also like

Roasted Garlic & Tomato Bruschetta
My Baking Addiction
Peach Tomato And Mozzarella Crostini
Joy The Baker
Grilled Bruschetta With Asparagus And Parmesan...
Steamy Kitchen
Bruschetta Chicken
The Pioneer Woman
Scrambled Egg Bruschetta
Framed Cooks
Red Onion & Garlic Focaccia
Veggie Num Num
Simple Garlic Mushroom Bruschetta
Donal Skehan
Prosciutto And Ricotta Crostini With Honey
Steamy Kitchen
Spicy Spinach-Stuffed Mushrooms
The Pioneer Woman
Steak Bruschetta
Cristina Ferrare