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Rayna's Freezer Antipasto

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Rayna Jordan

This great tasting antipasto is easy to make because all the ingredients go into one pot. A variety of vegetable flavors combine to make this freezer stored treat a great holiday gift I keep it on hand all year; it's great for impromptu entertaining!

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Original recipe yields 96 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 23 kcal
  • 1%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
  2. Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.
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Reviews

ncgirl
52
12/3/2009

Do you eat this frozen? Is it an appetizer or what do you serve it with. Can't wait to try it.

jaimee
49
10/4/2007

This antipasto tastes just like the store bought kind found in gourmet shops! Not only does it taste great, it's easy and fun to make! Everyone begs for the recipe once they've tried it! Thanks Rayna!

MMAY1
38
1/29/2005

This is one of the best recipes I have ever found. People love it (unless they aren't olive fans) and everyone asks for the recipe. It is great to have on hand, pull out of the freezer and serve. I highly recommend it!