Pickled Vegetable Antipasto

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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

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