Antipasto Pickles

By The Canadian Living Test Kitchen

35 people added this to their Recipe Box

This recipe makes 12 cups servings

Nutritional Info
Per 1 tbsp (15 mL) : about	-
cal	55 cal
pro	00 pro
total fat	0 g0g total fat
sat. fat	0 g0g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	50 mg50mg sodium
% RDI:	-
iron	11 iron
vit A	22 vit A
vit C	88 vit C
folate	11 folate

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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.

Ingredients

2-1/2 cups white wine vinegar 2-1/2 2-1/2cups cupswhite wine vinegar
1-1/2 cups white wine 1-1/2 1-1/2cups cupswhite wine
1-1/2 cups water 1-1/2 1-1/2cups cupswater
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
4 tsp pickling salt 4 4tsp tsppickling salt
3 cups diced peeled eggplant 3 3cups cupsdiced peeled eggplant
3 cups cauliflower florets 3 3cups cupscauliflower floretcauliflower florets
2-1/2 2-1/2cups cupsgreen beangreen beans, cut into 1/4-inch (5 mm) pieces
2 cups chopped onions 2 2cups cupschopped oniononions
2 2cups cupseach chopped sweet red and green pepper
1-1/2 cups chopped carrots 1-1/2 1-1/2cups cupschopped carrotcarrots
1-1/2 cups chopped celery 1-1/2 1-1/2cups cupschopped celery
1-1/2 tsp dried oregano 1-1/2 1-1/2tsp tspdried oregano
3/4 tsp hot pepper flakes 3/4 3/4tsp tsphot pepper flakes
Spice Bag:
4 cloves garlic , smashed4 4cloves garlic, smashed
3 bay leaves 3 3bay leafbay leaves
1 tbsp coriander seeds 1 1tbsp tbspcoriander seeds
2 tsp fennel seeds 2 2tsp tspfennel seeds
1 tsp peppercorns 1 1tsp tsppeppercorns

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.

Source : Canadian Living Magazine: August 2008