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1
Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
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2
In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne.
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3
Bring to a simmer over medium heat.
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4
Season, to taste, with salt.
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5
Bring a large pot of water to a boil and salt it generously.
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6
Blanch the cauliflower for about 2 minutes; it should still be crisp.
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7
With a skimmer, transfer the florets to a tray to cool quickly.
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8
Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later.
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9
Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white).
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10
Drain and spread the mushrooms on a tray to cool quickly.
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11
Add the cauliflower, carrots, celery, and mushrooms to the sauce.
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12
Add the juices from the canned and jarred vegetables.
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13
Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
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14
In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness).
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15
Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
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16
In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well.
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17
Top each jar with some of the tuna mixture.
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18
Cover and refrigerate, or allow to cool on the counter before serving.
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19
This will keep in the refrigerator for up to 2 weeks.
