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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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12 users found this review helpful

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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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6 users found this review helpful

Reviewer:

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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12 users found this review helpful

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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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17 users found this review helpful

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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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9 users found this review helpful

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BEAMORRISON66


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Reviewed: Jan. 25, 2004

this recipe has too much vinegar. I had to add 2 bottles of ketchup and drain the vinegar It ended up tasting fine with some major adjustments.

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30 users found this review helpful

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KASH


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Reviewed: Jan. 25, 2004

very easy

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7 users found this review helpful

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LEAHDYCK


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Reviewed: Jan. 25, 2004

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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27 users found this review helpful

Reviewer:

ERIN OBRIEN


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