Grandma's Antipasto

Grandma's Antipasto Recipe

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Nicole Filizetti


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!

★★★★★ 1 vote
12 Hr 15 Min
25 Min


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
1/3 c
tomato paste
2 tsp
pickling spice, in a bag
salt and pepper, to taste

How to Make Grandma's Antipasto


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

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About Grandma's Antipasto

Regional Style: Italian