Italian pickled vegetables
5
Points®
Total time: 8 hr 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Home-preserved vegetables are making a comeback. Do the prep now so you can add amazing flavour to your dishes later.
Ingredients
Carrot(s)
1 large, sliced
Red capsicum
1 medium, cut into 1cm thick slices
Fennel
1 baby, cut into thin wedges
Celery
2 stick(s), sliced
Cauliflower
1 cup(s), (1⁄4 head), (150g) cut into small florets
Salt
⅓ cup(s), (85g)
Peppercorn
1 tsp
Fresh bay leaf
3 whole
Garlic
3 clove(s), thinly sliced
Fresh red chilli
1 whole, sliced
White wine vinegar
1½ cup(s), (325ml)
Olive oil
¼ cup(s), (60ml)
Instructions
1
Layer carrot, capsicum, fennel, celery and cauliflower in a large glass or ceramic bowl, sprinkling with the salt between layers. Add enough cold water to cover the vegetables. Top with a plate and weigh down to keep vegetables submerged. Cover and place in fridge to soak overnight.
2
Drain. Refresh under cold water and drain. Pat dry with paper towel.Tightly pack vegetables in a sterilised jar with the peppercorns, bay leaves, garlic and chilli. Add the vinegar and oil. Seal. Store in fridge for 2-3 days before using for flavours to develop. Will keep refrigerated for up to 6 months.
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