Grandma's Antipasto Recipe

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Grandma's Antipasto

Nicole Filizetti

By
@nfilizetti

My husband's grandmother made large batches of this family-favorite condiment. She passed the recipe down to her daughters, and my mother-in-law passed it down to me. I've reduced the proportions to suit my "modern size" family!


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Serves:

8-10

Prep:

12 Hr 15 Min

Cook:

25 Min

Ingredients

1 c
cauliflower, small florets
1 c
red and green bell peppers, chopped
1 c
pickling onions
1 c
mushrooms, whole
1 c
chopped dill pickles
1 c
black olives, whole
3/4 c
olive oil
1 c
apple cider vinegar
1 can(s)
tuna, drained and left in chunks
4 oz
anchovies
1/3 c
tomato paste
2 tsp
pickling spice, in a bag
salt and pepper, to taste

Directions Step-By-Step

1
Soak the cauliflower, peppers and onions in salt water overnight. Drain and rinse.
2
Combine the oil, vinegar, tomato paste, anchovies, spice bag, salt and pepper in a large pan. Bring to a boil and cook, stirring frequently, for 10 minutes.
3
Add the salted vegetables and cook until tender but not mushy, about 10 minutes.
4
Add the remaining vegetables and tuna and bring to a boil. Cook for 2 more minutes. Remove from heat and remove the spice bag.
5
Transfer the antipasto to a glass bowl. Serve chilled, with crackers.

About this Recipe

Regional Style: Italian