READY IN 50 mins

Rayna's Freezer Antipasto

Read Reviews (10)

"This great tasting antipasto is easy to make because all the ingredients go into one pot. A variety of vegetable flavors combine to make this freezer stored treat a great holiday gift I keep it on hand all year; it's great for impromptu entertaining!" — Rayna Jordan

Directions

In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Oct 04, 2007

This antipasto tastes just like the store bought kind found in gourmet shops! Not only does it taste great, it's easy and fun to make! Everyone begs for the recipe once they've tried it! Thanks Rayna!

—jaimee

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Dec 03, 2009

Do you eat this frozen? Is it an appetizer or what do you serve it with. Can't wait to try it.

—ncgirl

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12 Ratings

Jan 29, 2005

This is one of the best recipes I have ever found. People love it (unless they aren't olive fans) and everyone asks for the recipe. It is great to have on hand, pull out of the freezer and serve. I highly recommend it!

—MMAY1

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Jan 09, 2009

I love this recipe! Thanks so much for posting it! My mother used to make another version of this, but it was way more complicated...and I think this one tastes the same or better! Yummmmmmm!

—zerilla

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Feb 10, 2011

It will be good to know how to serve this dish after taking it out of the freezer. If it is stored in a large volume, should one use it all at one time? Is it possible to store in small portions and take one when needed?

—Roospee

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Jul 23, 2010

Good starting point! I never have all ingredients but I love to use this recipe and add what I do have!

—Linsey Friske

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Jun 28, 2010

Needs more vinegar.

—STOLISPRIT

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Nov 22, 2008

This antipasto reminds me of what my friend's mom made for Christmas when we were kids. This is much easier to make and store-no fussing with canning. Freezes well and makes a great hostess gift for the holidays. Better than store bought.

—patriots1203

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Nutrition

Calories
23 kcal
1%

Carbohydrates
2.4 g
< 1%

Cholesterol
1 mg
< 1%

Fat
1.1 g
2%

Fiber
0.4 g
2%

Protein
1.2 g
2%

Sodium
198 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rayna's Freezer Antipasto

Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories: 23
Calories from Fat: 9

% Daily Value *
Total Fat 1.1g 2 %
Saturated Fat 0.1g < 1 %
Cholesterol 1mg < 1 %
Sodium 198mg 8 %
** Potassium 50mg 1 %
Total Carbohydrates 2.4g < 1 %
Dietary Fiber 0.4g 2 %
Protein 1.2g 2 %
Sugars 1.8g
Vitamin A 3 %
Vitamin C 7 %
Calcium < 1 %
Iron 3 %
** Thiamin 1 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.