Name: Italian Antipasto Pickled Bites
Ingredients: 8 oz hard salami, cut into 1-inch cubes; 8 oz pepperoni, cut into bite-sized pieces; 8 oz fresh mozzarella pearls (or cubed mozzarella); 1 cup green olives; 1 cup black olives; 1 cup pepperoncini peppers; 1 roasted red bell pepper, sliced into strips; 1 small red onion, thinly sliced; 6 cloves garlic, thinly sliced; 2 cups white vinegar; 1 cup water; 1/2 cup extra virgin olive oil; 2 tablespoons pickling salt or kosher salt; 1 tablespoon sugar; 2 teaspoons Italian seasoning; 1 teaspoon dried oregano; 1 teaspoon whole black peppercorns; 1 teaspoon mustard seeds; 1/2 teaspoon crushed red pepper flakes (optional); 2 bay leaves; 2 tablespoons chopped fresh parsley

Ingredients

Scale

Here is everything you need to make about 10 servings of Italian antipasto pickled bites:

8 oz hard salami, cut into 1-inch cubes
8 oz pepperoni, cut into bite-sized pieces
8 oz fresh mozzarella pearls (or cubed mozzarella)
1 cup green olives
1 cup black olives
1 cup pepperoncini peppers
1 roasted red bell pepper, sliced into strips
1 small red onion, thinly sliced
6 cloves garlic, thinly sliced
2 cups white vinegar
1 cup water
1/2 cup extra virgin olive oil
2 tablespoons pickling salt or kosher salt
1 tablespoon sugar
2 teaspoons Italian seasoning
1 teaspoon dried oregano
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper flakes (optional)
2 bay leaves
2 tablespoons chopped fresh parsley

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Instructions

Follow these simple steps for a flavorful, party-ready jar.

Step 1: Prep the Meats and Cheese

Cut the salami and pepperoni into bite-sized pieces if needed. Drain the mozzarella pearls and pat them dry with paper towels. Removing excess moisture keeps the marinade from becoming watery.

Step 2: Prep the Vegetables

Drain the olives and pepperoncini well. Slice the roasted red pepper into strips, thinly slice the red onion, and thinly slice the garlic.

Step 3: Layer the Jar

In a large clean glass jar, or divided between two quart-sized jars, layer the salami, pepperoni, mozzarella, green olives, black olives, pepperoncini, roasted red peppers, and sliced red onion. Layering a variety of ingredients throughout the jar gives every scoop a good mix.

Step 4: Add the Herbs and Spices

Add the sliced garlic, bay leaves, black peppercorns, mustard seeds, Italian seasoning, oregano, crushed red pepper flakes, and parsley evenly throughout the jar.

Step 5: Make the Brine

In a medium saucepan, combine the white vinegar, water, pickling salt, and sugar. Heat over medium heat, stirring until the salt and sugar are completely dissolved. Remove from the heat and let the brine cool for about 5 minutes. The brine should be warm, not hot, so it doesn’t melt or toughen the mozzarella.

Step 6: Add the Olive Oil

Stir the olive oil into the warm brine until combined. The oil will float and separate slightly, which is normal.

Step 7: Pour the Marinade

Carefully pour the marinade over the antipasto mixture until everything is completely covered. Gently tap the jar on the counter to release trapped air.

Step 8: Keep Everything Submerged

Use a pickle weight or another food-safe weight if necessary to keep all the ingredients submerged. Ingredients that stick out above the liquid can dry out or spoil faster.

Step 9: Seal and Chill

Seal the jars tightly and refrigerate for at least 24 hours before serving. For the richest Italian flavor, allow the mixture to marinate for 2 to 3 days.

Step 10: Shake Before Serving

Gently shake the jar before serving to redistribute the herbs and oil.

Step 11: Serve Chilled

Serve chilled with crackers, toasted baguette slices, crostini, charcuterie boards, sandwiches, pasta salad, or as a flavorful party appetizer.