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Rayna's Freezer Antipasto

"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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Ingredients

50 m servings 22 cals
Original recipe yields 96 servings (12 cups)

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Directions

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  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.

Nutrition Facts


Per Serving: 22 calories; 1 g fat; 2.4 g carbohydrates; 1 g protein; < 1 mg cholesterol; 198 mg sodium. Full nutrition

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Reviews

Read all reviews 18
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Do you eat this frozen? Is it an appetizer or what do you serve it with. Can't wait to try it.

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 ...

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 ser...

I love this recipe! Thanks so much for posting it! My mother used to make another version of this, but it was way more complicated...and I think this one tastes the same or better! Yummmmmmm!

It will be good to know how to serve this dish after taking it out of the freezer. If it is stored in a large volume, should one use it all at one time? Is it possible to store in small portions...

Good starting point! I never have all ingredients but I love to use this recipe and add what I do have!

Needs more vinegar.

This antipasto reminds me of what my friend's mom made for Christmas when we were kids. This is much easier to make and store-no fussing with canning. Freezes well and makes a great hostess gift...

This is a great recipe. It tastes much like another I used to make that had 32 ingredients and involved canning. This is the third year I've made this to use through the holidays. I freeze in ...