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Antipasto

SUBMITTED BY: Karen PHOTO BY: Kylie

"This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed."

RECIPE RATING:

Read Reviews (9)

Review/Rate This Recipe

PREP TIME	1 Hr
COOK TIME	30 Min
READY IN	9 Hrs 30 Min
Original recipe yield 1 gallon

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 1/2 (6 ounce) cans tuna, drained and flaked

DIRECTIONS

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

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REVIEWS

Reviewed on Jan. 25, 2004 by KASH

this recipe has too much vinegar. I had to add 2 bottles of ketchup and drain the vinegar It... MORE

Reviewed on Jan. 25, 2004 by ERIN OBRIEN

Thank you for posting this recipe. My mother used to make this and over the years I've lost... MORE

Reviewed on Dec. 26, 2005 by Culinary Cat

When I was in college, my best-friend's mother provide us with jars of antipasto for our fall... MORE

Reviewed on Aug. 2, 2007 by Gabyota

This is a variation from one of my mother's most popular recipes. With some minor changes (I... MORE

Reviewed on Aug. 30, 2008 by heatherlirette

I also found this recipe to have too much vinegar at first. But I remedied this by adding a... MORE

Reviewed on Dec. 21, 2004 by BEAMORRISON66

A friend made this recipe and I can't wait to make it at home to try it again. She added some... MORE

Reviewed on May 28, 2008 by whatscookin

Antipasto and old Italian family fav. Although my family has a 'wartime' variation on this... MORE

Reviewed on Jan. 25, 2004 by LEAHDYCK

very easy MORE