This is my Aunt Marilyn Lyman’s recipe. I remember her making this & she gave me the recipe aver 30 years ago….
The recipe is just a bunch of jarred pickles, olives, tuna….& a few other ingredients…chopped up, mixed together & wow is it good!My aunt used to chop all fo the ingredients by hand but I don’t do that… I use my food processor. The trick is not to over-chop them…still tastes ok…. i do like my antipasto to be less coarse than the bought ones so I’m ok anyway the ingredients come out of the food processor bowl. You can of course chop the ingredients by hand!
I never know how long this lasts in the refrigerator. so I called the Blue Flame Kitchen which is a call centre here in Edmonton that gives all kinds of food tips & information about many things. They just told me that it lasts in the refrigerator for 3 DAYS. This recipe makes a lot so unless you are having a party, cut this recipe in half!!! I think next time I will make half of the recipe & keep all of the ingredients in the fridge & make it again another time, instead of making a full recipe at once. Then I won’t have any leftovers that will have to be thrown out.
Here is the full recipe.which makes 2 large eatling jars….
2 cups sweet pickles, drained
1 can of sliced mushrooms, drained
1 1/2 cups pickled sweet onions
1 1/2 cups of pitted green olives…I use the pimento stuffed ones….
2 cans of tuna, drained & flaked
1 1/4 cups Heinz chili sauce
1 1/3 cups ketchup
dash of lemon juice
a few shakes of worsteshire sauce
- I used my food processor to chop all of the ingredients. Put the drained pickles in the food processor bowl & pulse a few times until you get the size of the pieces you would like your ingredients to be. Remove the chopped pickles to a bowl
- Do the same to the rest of the ingredients…the mushrooms, sweet onions & green onions…
- Add the drained tuna
- Now add the chili sauce, ketchup, lemon juice & worsteshire sauce…
- Mix well
- I store this in large pickle sealing jars…
Serve with crackers….