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.
In a large nonreactive bowl, combine the zucchini and celery. Add
Have ready hot, sterilized jars and their lids.
In a large nonreactive saucepan, combine the vinegar and the remaining
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
Ladle the hot brine into the jars, leaving
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.
© 2012 All rights reserved. Published by Weldon Owen.