Italian Pickled Vegetables

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Italian Pickled Vegetables

My grandfather had a very large garden and my Nana would wait for him to bring in the fresh vegetables. My Nana and I would take the fresh vegetables and make a bunch of jars and we would serve them on our Sunday dinners along with her antipasti. You can really cut the vegetables anyway you want. I like some slices and others in a stick form (sliced).

My Nana insisted that all of the vegetables except for the cauliflower and artichokes to be the same shape.

You can also find this recipe in my cookbook: .



  • 1 cup of cauliflower, small florets
  • 2 medium carrots, peeled and sliced
  • 1 cup button or pearl onions
  • 1 red bell pepper, slices or chunks
  • 2 medium zucchini, sliced
  • 1 cup of marinated artichoke hearts, quartered
  • 2 cloves of garlic, chopped
  • 1/2 cup extra virgin olive oil
  • 1 cup white wine vinegar
  • 1/4 cup of fresh squeezed lemon juice
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 2 teaspoon sea of salt
  • 2 teaspoons black peppercorns
  • Red pepper flakes


  1. In a large pot of boiling water add cauliflower, carrots, onions, pepper and zucchini for 3 minutes. Remove from pot, drain then place in a large bowl. They will still be crisp!

  2. Toss in artichokes.


  3. In a medium bowl add garlic, extra virgin olive oil, red wine vinegar, lemon juice, oregano, rosemary, thyme, salt and pepper then whisk together.


  4. Pour over vegetables and using a wooden spoon stir to combine. Cover and refrigerate overnight.


  5. Take your clean jars and divide mixture. Add a pinch of red pepper flakes (optional) to each jar then seal.


  6. The vegetables will last for 1 week in the refrigerator.

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