ITALIAN PICKLED VEGETABLES
11/13/19 — Ada Broussard
Author: The Migoni Kitchen
Servings: 2 Large Mason Jars
Total Time: 20 minutes
Ingredients
- 1 ¼ cup Diced Mixed Peppers (Mix of sweet and spicy, deseed hot peppers for milder mix)
- ¼ lb Carrots, diced
- ¼ lb Celery, diced
- ¼ lb Onion, diced
- 6 cloves of Garlic, minced
- 2 cups White Vinegar
- 2 Cups Water
- 2 Tablespoons Whole Black Peppercorns
- 1 Tablespoon Mustard Seeds
- 3 Tablespoons Kosher Salt
- 3 Tablespoons Granulated Sugar
- 4 Bay Leaves
- 2 Large Sprigs of Oregano
While waiting for the liquid to boil, combine the vegetables, peppercorns, and mustard seeds and evenly distribute into two 32 ounce mason jars.
Add 2 bay leaves and 1 sprig of oregano into each jar and then pour the hot brining liquid over, leaving about ½ inch of empty space from the rim
If you are planning to use the pickle mix within 1-2 weeks, securely cap and allow to cool before storing in the refrigerator.
If planning to store, fill a pot with 3-4 inches of water and bring to a boil. Place the mason jar in the boiling water and allow the jar to boil for about 10 minutes. Remove from heat and allow to cool and store at room temperature.