Grandma's Antipasto

Grandma's Antipasto

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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


  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.

Printable Recipe Card

About Grandma's Antipasto

Regional Style: Italian

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