Antipasto

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!

There is a recipe for Antipasto in Norene Gilletz cookbook, Pleasures of Your Processor that is very similar to this recipe. In that book, it says this keeps for 6 weeks….I have also been told it lasts only 3 days…so honestly I do not really know, but have kept it for a couple weeks. If you do not want to keep it for so long, make half the recipe!

Here is the full recipe.which makes 2 large jars….

Ingredients

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

Method 

  1. 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
  2. Do the same to the rest of the ingredients…the mushrooms, sweet onions & green onions…
  3. Add the drained tuna
  4. Now add the chili sauce, ketchup, lemon juice & worsteshire sauce…
  5. Mix well
  6. I store this in large pickle sealing jars…

Serve with crackers….

Enjoy!!

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3 Comments Add yours

  1. This is making my mouth water… I didn’t know antipasto would be so easy to make, thanks x

    Like

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