Preparation info

  • Difficulty


  • Makes


    one pint jars

Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

This classic Italian pickle, which makes a great antipasto, contains an array of vegetables preserved to maintain their distinctive flavors and textures. The recipe is flexible: use asparagus or green beans for any of the vegetables, or lemon thyme for the oregano.


  • 4 small zucchini (courgettes), about ¾ lb (375 g), cut into rounds ¼ inch (6 mm) thick
  • 10–12 celery stalks, cut on the diagonal into 1-inch (2.5-cm) pieces
  • 2 Tbsp kosher salt
  • 6 ice cubes
  • 3 cups (24 fl oz/750 ml) white wine vinegar (6 percent acidity)
  • 4 red bell peppers (capsicums), about lb (750 g), halved and seeded
  • 3 or 4 carrots, peeled
  • 6 fresh oregano sprigs
  • 18 cloves garlic
  • 6 bay leaves
  • 1 Tbsp peppercorns
  • 1 small head cauliflower, cut into small florets
  • 6 Tbsp (3 fl oz/90 ml) extra-virgin olive oil


In a large nonreactive bowl, combine the zucchini and celery. Add 1 Tbsp of the salt and the ice cubes. Cover and refrigerate for 2–3 hours. Drain, rinse, and then drain well.

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the vinegar and the remaining 1 Tbsp salt. Add 3 cups (24 fl oz/750 ml) water and bring to a boil over medium-high heat, stirring to dissolve the salt.

Meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about ¼ inch (6 mm) thick and at least ½ inch (12 mm) shorter than the height of the jars.

In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf, and ½ tsp peppercorns. Divide the vegetables among the jars, filling them to within 1 inch (2.5 cm) of the rims.

Ladle the hot brine into the jars, leaving ½ inch (12 mm) of headspace and adding more vinegar if needed. Remove any air bubbles and adjust the headspace, if necessary. Add 1 Tbsp olive oil to each jar. Wipe the rims clean and seal tightly with the lids.

Process the jars for 10 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week.