Antipasto(Makes 33 Pints)
A vibrant and tangy antipasto medley featuring pickles, onions, mushrooms, peppers, olives, and tuna, perfect for sharing at gatherings or as a flavorful appetizer platter.
Ingredients
- 2 lb. dill pickles, sliced ⓘ
- 2 lb. small onions, can or jar ⓘ
- 3 lb. mushrooms ⓘ
- 2 lb. green beans or 4 cans ⓘ
- 2 lb. green peppers ⓘ
- 5 (16 oz.) ripe pitted olives, halved ⓘ
- 5 (16 oz.) green stuffed olives, halved
- 2 small cans anchovies or capers ⓘ
- 5 (8 oz.) cans tuna ⓘ
- 3 lb. cauliflower, small flowerets ⓘ
- 1 (No. 10) can ketchup (13 cups) ⓘ
- 2 1/3 cups olive oil ⓘ
- 2 1/4 cups vinegar ⓘ
Instructions
- Boil cauliflower for 3 minutes, then drain and set aside.
- Cut all vegetables except mushrooms and peppers into desired sizes.
- In a large kettle, sauté mushrooms in olive oil until tender.
- Add ketchup and green peppers to the mushrooms, stir well.
- Simmer the mixture for 15 minutes.
- Stir in vinegar, let cool for 10 minutes.
- Add remaining vegetables, olives, anchovies or capers, tuna, and cauliflower to the mixture.
- Simmer everything together for an additional 15 minutes.
- Pack the hot antipasto into sterilized jars.
- Process the jars in boiling water bath for 15 minutes for pints.
Tips & Substitutions
For a more personalized flavor, consider adding your favorite herbs like oregano or basil to the sautéed mushrooms. If you prefer a milder taste, you can reduce the amount of anchovies or capers. Also, feel free to substitute fresh green beans with canned ones for convenience. Make sure to use high-quality olives for best results.
Serving Suggestions
Serve the antipasto as a vibrant appetizer or a side dish at your next gathering. It pairs beautifully with Mediterranean recipes like Octopus Salad or can be enjoyed with crusty bread and a cheese platter. Consider adding a light salad for a refreshing contrast.
Storage & Reheating
Store the antipasto in a cool, dark place for up to a year if sealed properly. Once opened, keep it refrigerated and consume within a week. To reheat, gently warm the antipasto on the stove over low heat, adding a splash of olive oil if needed to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Antipasto(Makes 33 Pints) contains roughly 289 calories, with 12g protein, 19g carbohydrates, and 19g fat. It is an excellent source of vitamin C (97% of the Daily Value), vitamin A (42% of the Daily Value), and vitamin D (39% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 4g of dietary fiber toward your daily target.
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 make this recipe vegetarian?
Yes, you can easily adapt this recipe to be vegetarian by omitting the anchovies and tuna. You might want to add more vegetables or some chickpeas for added protein and texture.
How long does the antipasto need to be processed in the jars?
The antipasto should be processed in a boiling water bath for 15 minutes for pints. This ensures that the jars are sealed properly for long-term storage.
What can I serve this antipasto with?
This antipasto is versatile and can be served with a variety of dishes. It goes well with crusty bread, crackers, or as a topping on salads. Pair it with seafood recipes for a delightful meal.
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).