Michael Chiarello's Pickled Antipasto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large saucepan, combine 1/2 cup of water with the tomato sauce, ketchup, lemon juice, olive oil, tarragon vinegar, Worcestershire sauce, horseradish, brown sugar and garlic.
  • Add the cayenne pepper and season with salt. Bring to a boil over high heat, then simmer for 20 minutes.
  • Transfer the marinade to a large bowl to cool.
  • In a large saucepan of boiling salted water, cook the cauliflower until barely tender, about 2 minutes.
  • Using a slotted spoon, transfer the cauliflower to a baking sheet to cool.
  • Bring the water back to a boil.
  • Add the carrots and celery, blanch for 2 minutes and transfer to the baking sheet to cool.
  • Add the white wine vinegar to the saucepan and return to a boil.
  • Add the mushrooms, simmer for 1 minute and drain well; transfer to the other vegetables and let cool.
  • Add all of the cooled vegetables to the marinade, then add the remaining ingredients.
  • Toss gently but thoroughly, cover and refrigerate overnight.
  • MAKE AHEAD The recipe can be refrigerated for up to 2 weeks.
Advertisement