Grandma's Antipasto

Name: Grandma's Antipasto
Prep time: 12 h 15 min
Cook time: 25 min
Total time: 12 h 40 min
Yield: 8-10
Cuisine: Italian
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

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By Nicole Filizetti
@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!

Rating:

★★★★★ 1 vote5

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
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How to Make Grandma's Antipasto

Step-by-Step

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