Recipe

Antipasto Recipe


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Ingredients
  • 1 lb green peppers, sliced .
  • 1/2 c white vinegar .
  • 1 (375 ml) jar pickling onions, with juice .
  • 1 (398 ml) can yellow beans, drained .
  • 4 (284 ml) cans whole mushrooms, drained .
  • 1 3/8 liters V8 vegetable juice .
  • 1 large cauliflower, broken into large pieces .
  • 1 bunch celery, sliced .
  • 1 tsp salt .
  • 1/2 c olive oil .
  • 4 (50 g) cans anchovies, flat fillets & oil, cut up fine .
  • 1 (500 ml) jar stuffed green olives, drained .
  • 1 (99 ml) jar capers, with juice .
  • 1 (398 ml) can green beans, drained .
  • 1 lb red peppers, sliced .
  • 1 (398 ml) can pitted black olives, drained .
  • 4 (8 oz) cans tuna fish, chunks drained .
  • 1 (1 liter) jar dill pickles, sliced with 1/2 jar of juice

Directions
  • Step #1 In an oversized stock pot pour in V-8 juice, White Vinegar, Olive Oil & Salt.
  • Step #2 Bring to a boil over med-high heat.
  • Step #3 Once at a boil,.
  • Step #4 reduce heat to medium & add Cauliflower.
  • Step #5 Cover up & let simmer over med-heat/flame for 4 mins.
  • Step #6 Stir in remaining ingredients, cover & let simmer over med-low heat for 20 mins.
  • Step #7 Prepare jars with lids for canning.
  • Step #8 Make sure jars are properly sterilized in canner before filling.
  • Step #9 Prepare canner with water, & fill jars to 3/4 full.
  • Step #10 Apply lids & when the water in the canner is at a rolling boil, add full jars to canner, making sure jars are not touching.
  • Step #11 Cover up & process full jars in canner for 20 mins, making sure water is at least 1/2 way up jars.
  • Step #12 This can be eaten right away, but tastes best after being stored for at least 2 weeks.
  • Step #13 The longer it is stored, the better the Antipasto.
  • Step #14 These will keep up to one year in cold dark storage.
  • Enjoy the Antipasto recipe

Related Categories

Salad / Salads
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