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"This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed."
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9 h 30 m servings 102 cals
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Original recipe yields 56 servings



  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
  2. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
  3. In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
  4. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
  5. Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.



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 ...

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 ...

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 ...

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, ...

This was my first time making anti pasto, I followed other reviews on halfing the amount of vinegar and oil. Next time I would add a second can of tuna as my boyfriend said there wasn't enough....

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 elimi...

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 litt...

Absolutely ... the BEST Antipasto recipe I have ever made. I substituted canned shrimp for the Tuna.

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

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