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Ingredients:

Yields 12 pints

2 Tbs. Gray salt
2 heads cauliflower, core removed, cut into 1-1/2 inch flowerettes
8 carrots, peeled and cut into pieces about 1/2-inch thick
4 stalks celery, cut into pieces about 1/2-inch thick
1 cup white wine vinegar
1 lb. small button mushrooms, brushed of dirt and left whole
2 jars (7.5 oz. each) pepperoncini peppers, drained
2 cans Italian oil-packed tuna, drained
1 small tin anchovies with capers, drained
1 can (6 oz.) black olives, pitted and drained
1 jar (7 oz.) pimento-stuffed Spanish olives
2 jars (16 oz. each) tiny kosher dill pickles, drained
1 jar (7.5 oz.) pickled onions, drained
3 jars (6-1/2 oz. each) marinated artichoke hearts, drained
antipasto sauce (recipe follows)

Directions:

1. Bring 1 gallon of water to a boil in a large stockpot.
   
2. Add the salt and blanch the cauliflower for about 2 minutes (it should still be crisp).
   
3. Remove from the water and spread on a baking sheet to cool.
   
4. Repeat with the carrots and then celery, cooking each one slightly and adding them to the baking sheet to cool.
   
5. Add the vinegar to the water and blanch the mushrooms for a minute. Remove to the baking sheet.
   
6. When the vegetables have cooled, place them in a large mixing bowl and mix with remaining ingredients and the antipasto sauce.
   
7. Refrigerate for up to two weeks or can for longer storage.

Antipasto Sauce

Ingredients:

1 cup ketchup
1 cup water
1-3/4 cup tomato sauce
1/2-cup extra-virgin olive oil
1/2-cup tarragon vinegar
juice from 2 whole lemons
1 clove garlic, minced
1 Tbs. brown sugar
1 Tbs. Worcestershire sauce
1 Tbs. horseradish
Gray salt
cayenne pepper

Directions:

1. Mix all of the ingredients together.
   
2. Season to taste with Gray salt and cayenne pepper.