Nothing says delicious like homemade antipasto.

Nothing says delicious like homemade antipasto.

Mama mia! That’s a great dip!

As many of you already know, I am a true-blue, through and through North Island girl.

  • Mar. 22, 2012 3:00 p.m.

As many of you already know, I am a true-blue, through and through North Island girl.

What many of you may not know is that my childhood and the majority of my teen years happened in Happy Holberg being a bush bunny, singing the Holberg Lament and wearing the oh-so-stylish Holberg Mink!

So when my editor asked me to use this issue of my column for a recipe that came from the North Island and one that I had successfully made numerous times, I instantly thought of this recipe submitted by Debbie Anderson in Our Favourite Recipes — Holberg Community Cookbook.

All the recipes in the cookbook were contributed by the members of the Holberg Ladies Club.

Many a childhood Christmas saw my family enjoying this on crackers.

I don’t know why but we only seemed to make this for the Christmas season but now I make it anytime I want to enjoy the salty, sour loveliness of it all.

So without any further ado here is the recipe.

Antipasto

2 jars of sour small onions – drained – left whole

1 24 oz. jar of dill pickles – drained and chopped

2 tins long green beans – drained and chopped

5 tins of button mushrooms – drained – you can leave the whole or chop them

4 seeded and chopped green peppers

2 drained jars of pimento

1 bunch of chopped carrots

6 stalks of chopped celery

3 or 4-large bottles of Heinz Chili Sauce

1 ½ c.-white vinegar

¾ c.-olive oil

Place the above ingredients in a large pot and simmer for 10 minutes, stirring occasionally.

Then add:

2 large jars of drained and chopped stuffed green olives

4 tins of drained and chopped pitted black olives

4 tins of drained and broken up tuna

1 tbsp tabasco sauce

Stir to incorporate completely.

Put in containers and freeze or put in mason jars and can according to instructions on a canning website or book.Serve with a variety of crackers and cream cheese, if you like.

Kellie Dukes is a chef who lives in Port Hardy.