Italian pickled vegetable mix is a delicious way to enjoy fresh veggies all year round.
Ingredients:
1 head of red cabbage
1 cup white pearl onions
4 cups zucchini (sliced)
1 small head of cauliflower, cut into florets
½ cup green beans
2 carrots, sliced
1 cup mushrooms
¾ cup sea salt
1 cup red cherry tomatoes
½ cup yellow cherry tomatoes
6 garlic cloves, sliced
3 cups white vinegar
½ cup vegetable oil
1 bay leaf
1 teaspoon dried thyme
1 teaspoon whole black pepper
Instructions:
Wash and cut all vegetables into bite-sized pieces. Place in a large bowl and sprinkle with sea salt. Refrigerate overnight.
The next day, drain any excess liquid and pat vegetables dry using a clean towel.
Return vegetables to the bowl. Add garlic and vegetable oil, and toss gently.
Place a little vinegar in the bottom of sterilized jars, then pack in the vegetables.
Add bay leaf, thyme, and black pepper to each jar.
Pour in the remaining vinegar to cover the vegetables fully.
Seal the jars tightly and store in a cool, dark place for at least 1 month before using.
