Grandma's Antipasto Recipe

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Grandma's Antipasto

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


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.

About this Recipe

Regional Style: Italian