Antipasto

Antipasto

15 Reviews 3 Pics
  • Prep

    1 h
  • Cook

    30 m
  • Ready In

    9 h 30 m
Recipe by  Karen

“This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.”

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Ingredients

Adjust Servings

Original recipe yields 1 gallon

Directions

  1. In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
  2. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
  3. In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
  4. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
  5. Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

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Reviews (15)

Rate This Recipe
heatherlirette
95

heatherlirette

I also found this recipe to have too much vinegar at first. But I remedied this by adding a half cup of ketchup, a quarter cup of white sugar and another small can of tomato paste. That fixed it. I also have to note that once canned in my pressure canner, this recipe takes on a rich, fuller taste and the texture is also improved. This stuff turned out to be so good that I immediately made another batch. I will be proud to give some away as Christmas gifts, but not too much as I want most of it for myself. Thanks for sharing!

ERIN OBRIEN
65

ERIN OBRIEN

Thank you for posting this recipe. My mother used to make this and over the years I've lost the recipe. I m very happy to have it again. This is wonderful to eat on crackers and well worth the effort. Thanks again.

Gabyota
40

Gabyota

This is a variation from one of my mother's most popular recipes. With some minor changes (I steamed the cauliflower and the carrots instead, used stuffed green olives and added some capers)the ingredients are pretty much the same. This is a GREAT dish, perfect to keep in the fridge and just eat with some crackers during a hot summer day.

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Nutrition

Amount Per Serving (56 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 5.1 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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