Wickedly Good Antipasto
Servings Prep Time
16pints 1hour
Cook Time
Servings Prep Time
16pints 1hour
Cook Time
  • 2 large green peppersdeseeded and chopped finely
  • 4 large carrotsscrubbed and chopped finely
  • 1 large cauliflowerflorets broken into small, bite-sized bits
  • 5cloves garlicsmashed and minced
  • 2tablespoons fresh oreganominced
  • 1cup fresh basil leavesshredded finely
  • 28 oz. cans pitted black olivesdrained and coarsely chopped
  • 116 oz. jar broken green olivesdrained and coarsely chopped
  • 212 oz. jars pickled pearl onionsdrained and coarsely chopped
  • 24 oz. cans pimientosdrained and coarsely chopped
  • 148 oz. jar sweet picklesdrained and coarsely chopped
  • 214 oz. cans artichokesdrained and coarsely chopped
  • 210 oz cans mushroom piecesdrained and coarsely chopped
  • 1cup olive oil
  • 215 oz. bottles ketchup
  • 115 oz. bottle hot or spicy ketchup
  • 1cup dry red wineBurgundy works well
  • 3/4cup distilled white vinegar
  • 25 1/2 oz. cans tomato paste
  • 2cans cans anchoviesdrained and minced
  • 3 77 oz. cans solid tunadrained and rinsed
  • 16pint jarswith fresh lids and bands
  1. Heat a heavy skillet to medium high and add about 2 ounces of olive oil, 2 teaspoons of the minced garlic and the cauliflower bits and sauté lightly for 2 minutes. Remove from heat and set aside. Heat a large pot to medium high and add the remaining olive oil and garlic, sautéing for a minute or so then add the ketchup, wine, tomato paste, 1/2 cup vinegar, oregano and basil and mix together well.
  2. Quickly add the chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms and bring to a boil.
  3. Reduce heat and simmer for 10 minutes, stirring frequently.
  4. Add anchovies and tuna to the mixture and return to a boil, stirring constantly to prevent sticking. If needed, add the remaining 1/2 cup vinegar.
  5. Ladle into pint jars leaving 1/2” headroom. Wipe rims and threads with a damp cloth, seal with lids and screw bands on loosely then process in a hot water bath for 25 minutes.
  6. Remove from bath and let cool. When cool enough to handle, label and date and store in a cool, dark cupboard for 6 – 8 months.
  7. Or, for immediate use, refrigerate for up to 2 weeks.
Recipe Notes

Homemade Antipasto Recipe | Foodal.com