Reviewed: Oct. 18, 2009

I agree--too much vinegar and too much oil. I cut the vinegar to 1/2 cup and oil to 1/2 cup. I used 2 cups chicken broth. Next time I would add another 6 oz can of tomato paste. I would eliminate the pickling spice and add Italian spices directly to the tomato sauce. I put my canning jars in the dishwasher, wash them and dry with heat. When they are done, I put the hot antipasto in them and put the seals/caps on. I just heard two seal. No need to put in water bath if you start with hot jars.

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AEN

Cooking Level: Expert

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Reviewed: Apr. 19, 2009

The best....I just add 1 can of tomate paste

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Claudia Andrade

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Reviewed: Jan. 14, 2009

This is a very good recipe but keep stirring the boiling pot. The first batch I made I burned the vinegar/tomato paste stock.I had to start over but it really wasn't a big deal. I added pepperoncini to the batch but make sure you cut the bottom of each pepper to allow some of the vinegar to drain out or your antipasto with have a HUGE zing to it!

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Sherripf

Cooking Level: Expert

Home Town: Arlington, Virginia, USA

Living In: Narragansett, Rhode Island, USA

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Reviewed: Aug. 30, 2008

I also found this recipe to have too much vinegar at first. But I remedied this by adding a half cup of ketchup, a quarter cup of white sugar and another small can of tomato paste. That fixed it. I also have to note that once canned in my pressure canner, this recipe takes on a rich, fuller taste and the texture is also improved. This stuff turned out to be so good that I immediately made another batch. I will be proud to give some away as Christmas gifts, but not too much as I want most of it for myself. Thanks for sharing!

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heatherlirette

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Reviewed: May 28, 2008

Antipasto and old Italian family fav. Although my family has a 'wartime' variation on this that doesn't require any cooking, lot's of jars and cans... Mezzetta Giardiniera is a mix of carrots, celery, cauliflower already pickled and jarred. Marinated artichoke hearts, marinated mushrooms (drained,) pickled pearl onions, pimento stuffed green olives, pepperoncinni, black olives, tomato sauce, and tuna. Drain all the jars and cans, mix it up and chill in the fridge. If you don't like vinegar you'll hate this..lol.

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whatscookin

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Aug. 2, 2007

This is a variation from one of my mother's most popular recipes. With some minor changes (I steamed the cauliflower and the carrots instead, used stuffed green olives and added some capers)the ingredients are pretty much the same. This is a GREAT dish, perfect to keep in the fridge and just eat with some crackers during a hot summer day.

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Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Dec. 26, 2005

When I was in college, my best-friend's mother provide us with jars of antipasto for our fall camping trips along the California coast-this must be her secret recipe! Other than it being a little too oily, this was great! My family enjoyed it with San Francisco sourdough french bread and a bottle of Sangiovese.

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Culinary Cat

Cooking Level: Expert

Home Town: Sacramento, California, USA

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Reviewed: Dec. 21, 2004

A friend made this recipe and I can't wait to make it at home to try it again. She added some capers and it came out perfect!

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BEAMORRISON66

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Reviewed: Dec. 2, 2003

very easy

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LEAHDYCK

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Reviewed: Apr. 27, 2001

Thank you for posting this recipe. My mother used to make this and over the years I've lost the recipe. I m very happy to have it again. This is wonderful to eat on crackers and well worth the effort. Thanks again.

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