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.

Karen
Advertisement

Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

100.7 calories; protein 1.8g 4% DV; carbohydrates 5.1g 2% DV; fat 8.5g 13% DV; cholesterol 1mg; sodium 167.1mg 7% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/31/2008
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 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! Read More
(106)

Most helpful critical review

Rating: 3 stars
05/03/2019
It was labor intensive but in the end good to serve Read More
25 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/30/2008
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 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! Read More
(106)
Rating: 5 stars
01/25/2004
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. Read More
(71)
Rating: 5 stars
08/02/2007
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 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. Read More
(46)
Advertisement
Rating: 5 stars
05/28/2008
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 celery cauliflower already pickled and jarred. Marinated artichoke hearts marinated mushrooms (drained ) pickled pearl onions pimento stuffed green olives pepperoncinni black olives tomato sauce and tuna. Drain all the jars and cans mix it up and chill in the fridge. If you don't like vinegar you'll hate this..lol. Read More
(40)
Rating: 4 stars
09/02/2010
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. This does make a huge amount - I even had to go buy a bigger pot to cook it in- but I just put it into jars and they sealed from the heat. It turned out well the flavor definitely increases over time so it's nice to let the jar sit for a week or two. Read More
(36)
Rating: 4 stars
10/19/2009
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 eliminate the pickling spice and add Italian spices directly to the tomato sauce. I put my canning jars in the dishwasher wash them and dry with heat. When they are done I put the hot antipasto in them and put the seals/caps on. I just heard two seal. No need to put in water bath if you start with hot jars. Read More
(35)
Advertisement
Rating: 4 stars
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 little too oily this was great! My family enjoyed it with San Francisco sourdough french bread and a bottle of Sangiovese. Read More
(29)
Rating: 5 stars
04/20/2009
The best....I just add 1 can of tomate paste Read More
(28)
Rating: 5 stars
10/04/2010
Absolutely... the BEST Antipasto recipe I have ever made. I substituted canned shrimp for the Tuna. Read More
(27)
Rating: 3 stars
05/03/2019
It was labor intensive but in the end good to serve Read More