Antipasto Relish
A vibrant, savory antipasto relish packed with fresh vegetables, olives, tuna, and anchovies, perfect for antipasto platters or adding bold flavors to salads and snacks.
Ingredients
- 1 quart pickling or small onions ⓘ
- 1 quart celery, cut in pieces ⓘ
- 1 quart carrot pieces ⓘ
- 1 quart green beans ⓘ
- 1 quart green pepper pieces ⓘ
- 1 quart cauliflower pieces ⓘ
- 1 quart green tomato pieces ⓘ
- 1 cucumber, cut in pieces
- 1 quart mushrooms ⓘ
- 1 can ripe pitted olives ⓘ
- 1 jar green pitted olives ⓘ
- 3 cans tuna ⓘ
- 3 cans anchovies ⓘ
- 4 (6 oz.) cans tomato paste
- 1 cup vinegar ⓘ
- 2 cups salad oil or olive oil ⓘ
- 2 tbsp. salt ⓘ
- 1 tsp. pepper ⓘ
Instructions
- Cut vegetables into chunks or medium pieces.
- Place carrots, green beans, celery, and cauliflower in salt water brine overnight.
- In a separate bowl, soak peppers, green tomatoes, onions, and cucumber in salt water overnight.
- Combine oil, vinegar, salt, pepper, and anchovies in a large kettle.
- Bring the mixture to a boil; continue cooking for 20 minutes.
- Add drained vegetables and cook for an additional 10 minutes.
- Add tuna, olives, mushrooms, and tomato paste.
- Cook for an additional 5 to 10 minutes.
- Pack the hot relish into sterilized pint or half-pint jars and process for 10 minutes.
Tips & Substitutions
For a vibrant antipasto relish, use fresh, seasonal vegetables when available. If you can't find small pickling onions, shallots make a good substitute. Consider adding capers for an extra briny flavor, or swap out the tuna for a different seafood like shrimp if desired. Remember to adjust the salt based on your taste and the brined ingredients.
Serving Suggestions
This antipasto relish is a delightful addition to charcuterie boards or served alongside crusty bread. Pair it with Mediterranean recipes like Vegetable Stuffed Artichokes or Baked Fish A La Mil for a full meal. It also complements hard cheeses and cured meats beautifully, making it perfect for appetizers.
Storage & Reheating
Store leftover antipasto relish in an airtight container in the refrigerator for up to two weeks. For longer storage, ensure jars are properly sealed and processed, then keep them in a cool, dark place. To serve, simply scoop from the jar and enjoy cold or at room temperature; no reheating is necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Antipasto Relish contains roughly 2950 calories, with 89g protein, 277g carbohydrates, and 179g fat. It is an excellent source of vitamin C (596% of the Daily Value), vitamin A (333% of the Daily Value), and dietary fiber (237% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
While fresh vegetables are recommended for the best flavor and texture, you can use frozen vegetables in a pinch. Just be sure to thaw and drain them well to avoid excess moisture in the relish.
How long will the relish last after opening?
Once opened, the antipasto relish should be consumed within two weeks if stored in the refrigerator. Always use a clean utensil to avoid contamination and extend its shelf life.
Can I add more seafood to the relish?
Absolutely! Feel free to customize the seafood components by adding more tuna or even cooked shrimp. Just make sure to maintain a balance with the other ingredients for optimal flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).