Pickled Vegetables Recipe

Name: Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups distilled white vinegar; 2 tablespoons salt, preferably coarse sea salt; 2 medium carrots, peeled and cut into 1/4 x 1/4 x 2inch julienne strips (about 1 1/2 cups); 16 small pearl onions, peeled (about 1 cup); 2 cups cauliflower florets, cut into 1-inch pieces (about half a small head); 2 medium celery stalks, trimmed, peeled, and cut into 1-inch pieces (about 1 cup); 1 medium red bell pepper, cored, seeded, and sliced; 1/3 inch thick (1 generous cup); 1/2 cup pitted meaty green olives, such as Cerignola; 3 tablespoons extra-virgin olive oil

Servings: persons

2 cups distilled white vinegar
2 tablespoons salt, preferably coarse sea salt
2 medium carrots, peeled and cut into 1/4 x 1/4 x 2inch julienne strips (about 1 1/2 cups)
16 small pearl onions, peeled (about 1 cup)
2 cups cauliflower florets, cut into 1-inch pieces (about half a small head)
2 medium celery stalks, trimmed, peeled, and cut into 1-inch pieces (about 1 cup)
1 medium red bell pepper, cored, seeded, and sliced
1/3 inch thick (1 generous cup)
1/2 cup pitted meaty green olives, such as Cerignola
3 tablespoons extra-virgin olive oil

1
Pour 3 quarts of water into a 5-quart pot, add the vinegar and salt, and bring to a boil.
2
Add the carrots and onions; cook 2 minutes.
3
Add the cauliflower and celery; cook 2 minutes.
4
Stir in the red pepper and continue cooking until all the vegetables are softened but still quite firm, about 1 minute.
5
Drain the vegetables well and transfer them to a bowl large enough to hold them comfortably.
6
Cool to room temperature.
7
When all the vegetables are cool, season them with salt, toss in the olives, and drizzle the olive oil over everything.
8
Toss well and let marinate at least 1 hour at room temperature, or 1 to 2 days in the refrigerator, before serving.
9
(The giardiniera will keep refrigerated up to 7 days.)
10
If refrigerated, bring the giardiniera to room temperature before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups distilled white vinegar, 2 tablespoons salt, preferably coarse sea salt, 2 medium carrots, peeled and cut into 1/4 x 1/4 x 2inch julienne strips (about 1 1/2 cups), 16 small pearl onions, peeled (about 1 cup), and more.

Yes, Pickled Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Vegetables

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