Italian Pickled Vegetables Recipe | Yummly

Italian Pickled Vegetables

RECIPESPLUS
13Ingredients
20Minutes
260Calories

Ingredients

US|METRIC
  • 1/2 pound carrots (cut into matchsticks)
  • 1/2 pound zucchinis (cut into matchsticks)
  • 1/2 pound green beans (baby)
  • 1 head cauliflower (cut into florets)
  • 2 red onion (large, peeled, cut into wedges)
  • 1 white radish (peeled, cut into matchsticks)
  • 6 cups white wine vinegar
  • 1/2 cup sugar
  • 4 cloves garlic (peeled)
  • 3 bay leaves
  • 3 bird's eye chili peppers
  • 1 teaspoon black peppercorns
  • extra-virgin olive oil (for drizzling)
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    Directions

    1. Preheat oven to 275°F. Sterilize 5 x 1 cup jars. To sterilize jars, wash in hot water, drain thoroughly and heat in oven until dry and hot. Cool.
    2. Place all vegetables in a large bowl and toss to combine. Pack vegetables tightly into sterilized jars.
    3. Combine vinegar, sugar, garlic, bay leaves, chili peppers, peppercorns and 6 cups water in a large saucepan. Bring to a boil and pour over vegetables, adding enough liquid to cover them completely. Drizzle a little oil into each jar and seal. Flip jars every 30 mins until cool. Store in a cool, dark place for a week before using. Refrigerate, once opened.
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    NutritionView More

    260Calories
    Sodium4% DV100mg
    Fat6% DV4g
    Protein10% DV5g
    Carbs13% DV40g
    Fiber28% DV7g
    Calories260Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium100mg4%
    Potassium910mg26%
    Protein5g10%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber7g28%
    Sugars29g58%
    Vitamin A160%
    Vitamin C130%
    Calcium10%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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