Calabrese Antipasto

Ingredients

• 1 cauliflower, cut into bite sized florets
• 4 carrots, peeled and cut on the diagonal into 1/2-inch slices
• 4 inner celery ribs, cut on the diagonal into 1/2-inch slices
• 1/2 cup white wine vinegar
• 3/4 pound small fresh button mushrooms
• 1 jar (7 1/2 ounces) pepperoncini (pickled green peppers)
• 1 (3-ounce) can pitted black olives, drained
• 1 (5-ounce) jar pimiento stuffed Spanish olives, drained
• 1 (12-ounce) jar baby kosher dill pickles, drained and sliced 1/2 inch thick
• 1 (7 1/2-ounce) jar pickled onions
• 1 (6 1/2-ounce) jar marinated artichoke hearts, drained
• 1/4 cup extra-virgin olive oil
• 1 (7-ounce) can imported olive oil packed tuna, drained
• 1 (2 ounce) tin anchovies with capers, drained
• 1/2 cup ketchup
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons prepared horseradish
• 3/4 cup canned tomato sauce
• 1/4 cup tarragon vinegar, plus more for jars
• 1 1/2 teaspoons brown sugar
• 1 clove garlic, minced
• 6 tablespoons fresh lemon juice
• Cayenne pepper
• Sea salt, preferably gray salt

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