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grandma's antipasto

(1 rating)
nfilizetti avatar
Recipe by
Nicole Filizetti
@nfilizetti
Jacksonville, FL

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 rating)
yield 8 -10
prep time 12 Hr 15 Min
cook time 25 Min

Ingredients For grandma's antipasto

  • 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
    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

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.
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