Made This Recipe? Add Your Photo
This is an old recipe from my great Grandmother. She used to make it every year and give it out for Christmas. I used to make this with her in her restaurant in Vancouver when I was a small child, and when her daughter, my grandmother took over the restaurant, we made it together for over 15 years. The original recipe was my great grandmothers and my grandmother and I updated it about 20 years ago. It calls for tuna and anchovies, but you can omit both of these to make it vegan, just add 2 tsp. of sea salt to the ingredients instead. This is an all-day recipe and also a great one to get the kids involved with. I hope you enjoy it. NOTE - You can also chop up all the ingredients into small pieces and cook and process the same way. The style above is traditional Italian style which is served as a side dish. The American/Canadian style is to chop things up small and serve with crackers.
- 1 3⁄8 liters v 8 vegetable juice
- 1 (99 ml) jar capers, with juice
- 1⁄2 cup white vinegar
- 1⁄2 cup olive oil
- 1 teaspoon salt
- 1 large cauliflower, broken into large pieces
- 1 bunch celery, chopped
- 1 lb green pepper, sliced
- 1 lb red pepper, sliced
- 1 (1 liter) jar dill pickle, sliced with 1/2 jar of juice
- 1 (398 ml) can green beans, drained
- 1 (398 ml) can yellow beans, drained
- 1 (375 ml) jar pickling onions, with juice
- 4 (284 ml) cans whole mushrooms, drained
- 1 (398 ml) can pitted black olives, drained
- 1 (500 ml) jar stuffed green olives, drained
- 4 (8 ounce) cans tuna fish, chunks drained
- 4 (50 g) cans anchovies, flat fillets & oil, cut up fine
- In an oversized stock pot pour in V-8 juice, White Vinegar, Olive Oil and Salt. Bring to a boil over med-high heat. Once at a boil,.
- Reduce heat to medium and add Cauliflower. Cover and simmer over medium heat for 4 minutes. Stir in remaining ingredients, cover and simmer over med-low heat for 20 minutes.
- Prepare jars with lids for canning. Make sure jars are properly sterilized in canner before filling. Prepare canner with water, and fill jars to 3/4 full. Apply lids and when the water in the canner is at a rolling boil, add full jars to canner, making sure jars are not touching. Cover and process full jars in canner for 20 minutes, making sure water is at least 1/2 way up jars.
- This can be eaten right away, but tastes best after being stored for at least 2 weeks. The longer it is stored, the better the Antipasto. These will keep up to one year in cold dark storage.
Love this recipe. We have made this for many years and I continue to make changes, but a very good basic recipe. Love it for an appetizer with crackers.