Sottoaceti
Italian pickled mixed vegetables — cauliflower, carrots, celery, onions, and garlic in a spiced vinegar brine.
ItalianVegetarianEasy20 minBy Northstar
Ingredients
Servings
16
- 1 head cauliflower, cored and broken into florets
- 4 whole medium carrots, peeled and sliced
- 1 bunch celery, washed and sliced
- 24 whole cipolline or pearl onions, peeled
- 12 clove garlic, peeled
- 3 0.5 cup water
- 2 0.5 tbsp salt
- 0.8 tbsp sugar
- 2 tbsp pickling spices
- 3 0.5 cup white vinegar
Instructions
- 1
Prepare all vegetables and place in a large ceramic or glass container.
- 2
Bring water to a boil; add salt, sugar, and pickling spices. Stir to dissolve, then remove from heat. Pour 3 cups of this solution over the vegetables.
- 3
Add white vinegar to cover all vegetables. Let cool, then refrigerate for at least 24 hours before serving.
- 4
Store covered in the refrigerator for up to 2 weeks.
Tags
italianvegetarianantipastopreservedcondimentpickled