Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Photo of Italian pickled vegetables by WW

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.

You might like

You might like