"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." — Karen
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chopped red bell peppers
chopped green bell peppers
cucumbers - peeled, seeded and chopped
distilled white vinegar
1 (6 ounce) can
pickling spice, wrapped in cheesecloth
pitted green olives
1 1/2 (6 ounce) cans
tuna, drained and flaked
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!
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.
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.
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.
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.
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. This does make a huge amount - I even had to go buy a bigger pot to cook it in- but I just put it into jars and they sealed from the heat. It turned out well, the flavor definitely increases over time so it's nice to let the jar sit for a week or two.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/56 of a recipe
Servings Per Recipe: 56
Amount Per Serving
Calories from Fat: 77
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