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.
Servings: six 2-cup (500 mL) jars
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 5 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 50 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 2% |
| vit C | 8% |
| folate | 1% |
-
2-1/2 cups (625 mL) white wine vinegar
1-1/2 cups (375 mL) white wine
1-1/2 cups (375 mL) water
1/4 cup (50 mL) granulated sugar
4 tsp (20 mL) pickling salt
3 cups (750 mL) diced peeled eggplant
3 cups (750 mL) cauliflower florets
2-1/2 cups (625 mL) green beans, cut into 1/4-inch (5 mm) pieces
2 cups (500 mL) chopped onions
2 cups (500 mL) each chopped sweet red and green pepper
1-1/2 cups (375 mL) chopped carrots
1-1/2 cups (375 mL) chopped celery
1-1/2 tsp (7 mL) dried oregano
3/4 tsp (4 mL) hot pepper flakes
Spice Bag:
4 cloves garlic, smashed
3 bay leaves
1 tbsp (15 mL) coriander seeds
2 tsp (10 mL) fennel seeds
1 tsp (5 mL) peppercorns
Preparation:
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.
Source
Canadian Living Magazine: August 2008




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