Appetizers & Snacksdeliciouslyella
Quick Pickled Veggies
This recipe is inspired by ‘giardiniera’, an Italian relish made of pickled vegetables. Usually eaten as an antipasto, this crunchy pickle is a mealtime hero that will transform the simplest of dishes. We love them paired with salads, avocado toast, or crackers and hummus. The vegetables in this recipe are suggestions, so feel free to use any others that you have to hand.
👥 12 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Clean and prepare the vegetables. Cut everything into small bite-sized pieces, keeping the size as uniform as possible. This ensures even pickling and distribution of flavour.
2
Place the vinegar, water, bay leaves and peppercorns into a medium saucepan and bring to a boil. Then turn off the heat and add the salt and maple syrup; stir until the salt has dissolved.
bay leaves2maple syrup1 tablespoon
3
Arrange the vegetables in the jar. Pour the hot liquid over them, ensuring that all of the pieces are completely submerged. If necessary, place a piece of baking parchment over the top to ensure they are covered. Allow to cool to room temperature.
4
Once cooled, spoon the olive oil over the top of the vegetables, close the lid and shake to disperse.
olive oil2 tablespoons
5
Place in the refrigerator and once chilled, they’re ready to eat.
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