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grandma's antipasto

(1 RATING)
35 Pinches
nfilizetti avatar
Jacksonville, FL
Updated on May 14, 2012

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!

prep time 12 Hr 15 Min
cook time 25 Min
method ---
yield 8-10 serving(s)

Ingredients

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

How To Make grandma's antipasto

  • Step 1
    Soak the cauliflower, peppers and onions in salt water overnight. Drain and rinse.
  • Step 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.
  • Step 3
    Add the salted vegetables and cook until tender but not mushy, about 10 minutes.
  • Step 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.
  • Step 5
    Transfer the antipasto to a glass bowl. Serve chilled, with crackers.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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