Tested till perfect Antipasto Pickles

Antipasto Pickles

These colourful vegetables look best when all the pieces are uniformly cut. Look for a white wine vinegar that has 6 per cent acetic acid indicated on the label, such as Maille.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size six 2-cup (500 mL) jars


  • 2-1/2 cups 2-1/2cupswhite wine vinegar
  • 1-1/2 cups 1-1/2cupswhite wine
  • 1-1/2 cups 1-1/2cupswater
  • 1/4 cup 1/4cupgranulated sugar
  • 4 tsp 4tsppickling salt
  • 3 cups 3cupsdiced peeled eggplant
  • 3 cups 3cupscauliflower floretcauliflower florets
  • 2-1/2 cups 2-1/2cupsgreen beangreen beans, cut into 1/4-inch (5 mm) pieces
  • 2 cups 2cupschopped oniononions
  • 2 cups 2cupseach chopped sweet red and green pepper
  • 1-1/2 cups 1-1/2cupschopped carrotcarrots
  • 1-1/2 cups 1-1/2cupschopped celery
  • 1-1/2 tsp 1-1/2tspdried oregano
  • 3/4 tsp 3/4tsphot pepper flakes

Spice Bag:

  • 4 4cloves garlic, smashed
  • 3 3bay leafbay leaves
  • 1 tbsp 1tbspcoriander seeds
  • 2 tsp 2tspfennel seeds
  • 1 tsp 1tsppeppercorns
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Spice Bag: In square of cheesecloth, tie together garlic, bay leaves, coriander seeds, fennel seeds and peppercorns.

In large saucepan or Dutch oven, combine vinegar, wine, water, sugar, salt and spice bag. Bring to boil; boil until sugar and salt are dissolved, about 5 minutes.

Add eggplant, cauliflower, green beans, onions, red and green peppers, carrots and celery. Bring to boil; boil, stirring occasionally, until vegetables are softened, 5 minutes. Remove from heat.

Into each of six 2-cup (500 mL) canning jars, place 1/4 tsp (1 mL) oregano and pinch hot pepper flakes. Using slotted spoon, fill with vegetables to within 3/4 inch (2 cm) of rim. Strain liquid through fine strainer; add enough to cover vegetables, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Nutritional Information Per 1 tbsp (15 mL) : about

cal 5 pro 0 total fat 0g sat. fat 0g
carb 1g fibre 0 chol 0mg sodium 50mg

% RDI:

iron 1 vit A 2 vit C 8 folate 1
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