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My review
Antipasto
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
9 h 30 m servings 101Original recipe yields 56 servings (1 gallon)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
- 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.
- 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.
- 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
Read all reviews 1824 Ratings
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Most helpful positive review
8/30/2008
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 ...
Most helpful critical review
5/3/2019
It was labor intensive but in the end good to serve
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8/30/2008
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 ...
4/27/2001
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 ...
8/2/2007
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 ...
5/28/2008
Antipasto and old Italian family fav. Although my family has a 'wartime' variation on this that doesn't require any cooking, lot's of jars and cans... Mezzetta Giardiniera is a mix of carrots, ...
9/1/2010
This was my first time making anti pasto, I followed other reviews on halfing the amount of vinegar and oil. Next time I would add a second can of tuna as my boyfriend said there wasn't enough....
10/18/2009
I agree--too much vinegar and too much oil. I cut the vinegar to 1/2 cup and oil to 1/2 cup. I used 2 cups chicken broth. Next time I would add another 6 oz can of tomato paste. I would elimi...
12/26/2005
When I was in college, my best-friend's mother provide us with jars of antipasto for our fall camping trips along the California coast-this must be her secret recipe! Other than it being a litt...
10/2/2010
Absolutely ... the BEST Antipasto recipe I have ever made. I substituted canned shrimp for the Tuna.