Best ever Antipasta Recipe
1 L Sweet mixed pickles
1 Small jar sliced green olives
1 Small jar of pickled onions
2 Tins sliced black olives
2 Tins Yellow wax beans
2 Tins Green wax beans
2 Tins Sliced mushrooms
2 Tins Young cut corn
2 Tins Sliced water chestnuts
4 Tins tuna (drained)
2 L ketchup
24 oz Tomato paste
1 cup White vinegar
4 cups oil
14 Mixed fresh peppers
2 Large cauliflower
8 jalapeño (seeded)
8 large onions
Chop all vegetables into small bite size pieces. Drain and rinse all canned goods.
Heat oil and vinegar. Add chopped onions and chopped Cauliflower. Boil 10 to 15 minutes.
Add rest of ingredients. Cook 15 to 20 minutes.
At 10 teaspoons salt and four handfuls of pine nuts.
Jar and seal. Put sealed jars in water bath for 20 minutes.
Make sure all jars are sealed before storing.
This
best ever antipasta recipe
makes 14 medium jars eight small jars and 23 really small jars
Enjoy on crackers.
Hello Rowena,
Thanks for sharing this recipe – it looks amazing! I can’t wait to try it. Not being a person who has done canning or preserving in the past, I am wondering how large of a pot I would need to do this batch up?
I also would like to take the opportunity to tell you how much I enjoy your newsletters – great information!! Thank you so much!
Marie
Hello Marie,
Thank you for your kind words. Please feel free to pass on my newsletters and encourage your family and friends to sign up for my newsletters.
I use 2 of my biggest pots. I am talking pasta/soup pots.
This is a double sized recipe so you could always cut it in half if only one person is making it. I do double because I make it and share it with my friend.
Thanks again.Rowena