Antipasto Recipe – Eats Now

Name: Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 38 liters v 8 vegetable juice; 1 (99 ml) jar capers, with juice; ½ cup white vinegar; ½ 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

Servings: persons

1 38 liters v 8 vegetable juice
1 (99 ml) jar capers, with juice
½ cup white vinegar
½ 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

1
In an oversized stock pot pour in V-8 juice, White Vinegar, Olive Oil and Salt.
2
Bring to a boil over med-high heat.
3
Once at a boil,.
4
Reduce heat to medium and add Cauliflower.
5
Cover and simmer over medium heat for 4 minutes.
6
Stir in remaining ingredients, cover and simmer over med-low heat for 20 minutes.
7
Prepare jars with lids for canning.
8
Make sure jars are properly sterilized in canner before filling.
9
Prepare canner with water, and fill jars to 3/4 full.
10
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.
11
Cover and process full jars in canner for 20 minutes, making sure water is at least 1/2 way up jars.
12
This can be eaten right away, but tastes best after being stored for at least 2 weeks.
13
The longer it is stored, the better the Antipasto.
14
These will keep up to one year in cold dark storage.

1423

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 38 liters v 8 vegetable juice, 1 (99 ml) jar capers, with juice, ½ cup white vinegar, ½ cup olive oil, and more.

Yes, Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antipasto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions