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

Italian Vegetable Pickles

Recipe ID :229 Posted on 12 APR 2015
views 1,813
printed 155

saved 1

Serve with ham or bread to make a trendy brunch.

Share

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).

PRO
yhiranuma
I’ve got 145 recipes!

YHIRANUMA
Step into my kitchen!
This is a dish full of the taste of aubergine.
Aubergine, Dashi broth, Miso, Crushed sesame seeds, Pumpkin, Okra & green beans, Vegetable oil
PRO
In times of war, the citizens were given poor quality sausages that led to them exploding while they fried...hence bangers!
Your favourite sausages, Potatoes, Butter, Double cream, Salt & pepper, Gravy:, Onions (finely sliced), Red wine, Beef stock, Flour, butter, Worcester sauce, Sugar, balsamic vinegar
PRO
Super simple, and perfect with a beer.
Asparagus, Deep fried flat tofu (atsu-age), Spring onions, Grated ginger, Sesame seeds, Miso sesame sauce:, Toasted sesame seeds, Crushed sesame seeds or tahini or Ji Mah Jang, Miso, Light soy sauce, Dashi broth
PRO
What a pleasing and comforting dish of the old days!
Your favourite sausages , Streaky bacon rashers, Batter:, Flour, Eggs, Milk, Gravy:, Onions, Red wine, Beef stock, Flour, butter, sugar, Worcester sauce, Salt & pepper
PRO
American fried chicken really gets your tastebuds going. Forget about calories and slimming, let's have this dish and enjoy it! KFC is good, but homemade is even better!
Chicken thighs, Lemon squeezed and sliced, Black peppercorns, Bayleaf, Granulated sugar, Salt, Yogurt, Milk, Plain flour, Garlic powder, Chilli powder, Paprika, Salt & pepper, Vegetable oil for frying
PRO
A refreshing salad with a lovely syrupy sauce that goes well with the duck.
Duck breast fillets, Light soy sauce, Ginger (grated), Chilli powder, Mirin, Sugar, Potato starch, Red onion, Cabbage, Parsley (finely chopped), Lemon juice, Vegetable oil, Salt & pepper
PRO

Similar Recipe

The kick of chilli goes well with the okra.
Okra, Linguine, Garlic, Olive oil, Salt, Chilli
Mizue
PRO
Another way to enjoy carrots.
Carrots, Chilli, Garlic, Olive oil, Parmigiano reggiano, Salt & pepper
KitchenCIB
HOME
Chinese chilli bean sauce and cheese is a great combination with this dish.
Aubergine, Garlic, Ginger, Onion (small), Olive oil, Miso, Tomato puree, Chinese chilli bean sauce, Cheddar cheese, Black pepper, Sea salt
Rose Wine
PRO
Spread on toast or enjoy with some wholemeal bread or a baguette.
Dried porcini mushrooms, Mushrooms, Garlic, Onion (medium), Butter, White wine, Salt, Pepper, Lemon juice, Double cream, Finely chopped parsley
Mizue
PRO
I just changed this recipe to include refreshing and sharp gherkins.
Tomato (medium), Gherkins (large), Onion, Basil leaves, Baguette, 【Dressing】, Gherkin vinegar, Lemon juice, Olive oil, Salt & pepper, Crushed garlic
KitchenCIB
HOME
A pasta dish loved by kids.
Kale, Olive oil, Garlic, Anchovy fillets, Single cream, Pepper, Gnocchi
Nanita
PRO

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.