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:
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.
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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