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Italian Vegetable Pickles

Serve with ham or bread to make a trendy brunch.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Ingredients

Shallots 3
【To make the pickle vinegar】
Olive oil 4 tbsp
White wine vinegar 400ml
Sugar 3 tbsp
Bay leaves 2
Black peppercorns 7
10% salted water as required
Oregano, thyme, rosemary, cloves as required
Cherry tomatoes 5-6
Finely sliced garlic 2 cloves
Courgette 1/2
Aubergine 1/2
Fennel 1/2
Celery 1
Cauliflower 1/3
Red pepper 1/2
Yellow pepper 1/2
Mushrooms 5-6
Chilli flakes as required

Method

1
Chop all the vegetables (except tomatoes and garlic) into bitesize pieces and put into a large bowl.
2
Pour the salted water to just cover the vegetables. Cover with cling film and put in a cold dark place for one day.
3
Put the white wine vinegar, sugar, bayleaves and peppercorn in a pan and bring to the boil for a few minutes before turning off the heat. Allow to cool.
4
Scoop out the vegetables in Step 2 and allow to drain well.
5
Put the olive oil, tomatoes, garlic, oregano, thyme, rosemary, cloves and chilli flakes into a separate bowl.
6
Add the drained vegetables from Step 4 and mix well.
7
Put Step 6 into 6 sterilised jars and pour enough of Step 3 to cover the vegetables. Secure the lids and leave for 2 weeks.

Tips & Note

●You'll get a strong sour taste when you first try this, but it won't last unless it is sour.
●Never add more vegetables straight into the vinegar when the jar is empty.
●Needs to be eaten within 2-3 months.
●The salted water is a 10% ratio of salt to water (80g salt for 800ml water).

Italian Vegetable Pickles

Serve with ham or bread to make a trendy brunch.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Ingredients

Shallots 3
【To make the pickle vinegar】
Olive oil 4 tbsp
White wine vinegar 400ml
Sugar 3 tbsp
Bay leaves 2
Black peppercorns 7
10% salted water as required
Oregano, thyme, rosemary, cloves as required
Cherry tomatoes 5-6
Finely sliced garlic 2 cloves
Courgette 1/2
Aubergine 1/2
Fennel 1/2
Celery 1
Cauliflower 1/3
Red pepper 1/2
Yellow pepper 1/2
Mushrooms 5-6
Chilli flakes as required
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Italian Vegetable Pickles

Recipe ID :229 Posted on 12 APR 2015
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Serve with ham or bread to make a trendy brunch.

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yhiranuma
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yhiranuma
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Ingredients

Print Ingredients Email Ingredients
3
4 tbsp
400ml
3 tbsp
2
7
as required
as required
5-6
2 cloves
1/2
1/2
1/2
1
1/3
1/2
1/2
5-6
as required

Method

1
Chop all the vegetables (except tomatoes and garlic) into bitesize pieces and put into a large bowl.
2
Pour the salted water to just cover the vegetables. Cover with cling film and put in a cold dark place for one day.
3
Put the white wine vinegar, sugar, bayleaves and peppercorn in a pan and bring to the boil for a few minutes before turning off the heat. Allow to cool.
4
Scoop out the vegetables in Step 2 and allow to drain well.
5
Put the olive oil, tomatoes, garlic, oregano, thyme, rosemary, cloves and chilli flakes into a separate bowl.
6
Add the drained vegetables from Step 4 and mix well.
7
Put Step 6 into 6 sterilised jars and pour enough of Step 3 to cover the vegetables. Secure the lids and leave for 2 weeks.

Tips & Note

●You'll get a strong sour taste when you first try this, but it won't last unless it is sour.
●Never add more vegetables straight into the vinegar when the jar is empty.
●Needs to be eaten within 2-3 months.
●The salted water is a 10% ratio of salt to water (80g salt for 800ml water).

Category

Italy Marinated Pickles Vegan Vegetarian Aubergine Green Vegetables Mushrooms Root Vegetables Tomato

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