Pickled Vegetables Recipe

Name: Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 None red peppers, quartered, seeded; 4 cups white vinegar; 6 None black peppercorns; 1 None bay leaf; 1 tbsp sea salt flakes; 1 None eggplant, quartered lengthwise, cut into 1/2 inch slices; 1/2 head cauliflower, cut into florets; 2 None carrots, thinly sliced on a bias; 2 stalks celery, trimmed, thickly sliced on a bias; 2 tbsp finely chopped fresh flat-leaf parsley leaves; 2 tsp finely chopped fresh thyme leaves; 2 cups olive oil; 2 cloves garlic, thinly sliced

Servings: persons

2 None red peppers, quartered, seeded
4 cups white vinegar
6 None black peppercorns
1 None bay leaf
1 tbsp sea salt flakes
1 None eggplant, quartered lengthwise, cut into 1/2 inch slices
1/2 head cauliflower, cut into florets
2 None carrots, thinly sliced on a bias
2 stalks celery, trimmed, thickly sliced on a bias
2 tbsp finely chopped fresh flat-leaf parsley leaves
2 tsp finely chopped fresh thyme leaves
2 cups olive oil
2 cloves garlic, thinly sliced

1
Preheat oven to 400u00b0F.
2
Roast peppers, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins then peel. Slice thickly.
3
Meanwhile, combine vinegar, 2 cups water, peppercorns, bay leaf and 1/2 tbsp salt in large saucepan. Heat without boiling. Add eggplant, cauliflower, carrots and celery. Bring to a boil then reduce heat and simmer, uncovered, for 5 mins, or until vegetables are tender. Drain, discarding liquid.
4
Combine hot vegetables, peppers, herbs and remaining salt in large heatproof jar.
5
Heat oil and garlic in small saucepan. Strain over vegetables, discarding garlic. Seal.

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 13 ingredients. The key ingredients include: 2 None red peppers, quartered, seeded, 4 cups white vinegar, 6 None black peppercorns, 1 None bay leaf, and more.

Yes, Pickled Vegetables falls under the Vegetarian 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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