Salta al contenuto principale

Pickled Vegetables

These homemade pickled vegetables are a vibrant, crunchy addition to any pantry and a staple of Mediterranean-style dining. This vegan recipe combines a colourful medley of cauliflower, peppers, and carrots with the briny depth of Sicilian green olives and oil-cured black olives. The pickling liquor is perfectly balanced with mustard seeds and a hint of red-pepper flakes, providing a gentle heat that develops beautifully over time. It is a fantastic way to preserve seasonal produce while creating a versatile side dish.

Ideal for serving as part of an antipasti platter or as a tangy accompaniment to savoury tarts and salads, these pickles offer a refreshing contrast to richer foods. By blanching each vegetable individually, you ensure they retain their distinct textures and bright colours. This recipe is simple to prepare and keeps well in the fridge, making it a brilliant make-ahead option for effortless weekend entertaining or healthy snacking throughout the week.

Video consigliati

Ingredients for Pickled Vegetables

  • 600ml distilled white vinegar

  • 725ml water

  • 180ml sugar

  • 5 tablespoons kosher salt

  • 1 teaspoon yellow mustard seeds

  • 1/2 teaspoons dried hot red-pepper flakes

  • 1 head cauliflower (900g), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)

  • 1 red pepper, cut into 1-inch pieces

  • 1 yellow pepper, cut into 1-inch pieces

  • 4 carrots, cut diagonally into 1/2-inch-thick slices (200g )

  • 4 celery ribs, cut into 1-inch-thick slices (725ml )

  • 240ml drained bottled whole peperoncini (110g)

  • 240ml large brine-cured green olives (preferably Sicilian

  • 170g )

  • 120ml oil-cured black olives (170g)

Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.

Bring about 5.7L unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.

Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.

Storia dell'articolo

Le informazioni su questa pagina sono revisionate da clinici qualificati.

  • 29 Gen 2026 | Pubblicato originariamente

    Autore:

    Redattori di ricette del Regno Unito

    Revisione paritaria di

    Redattori di ricette del Regno Unito
flu eligibility checker

Chiedi, condividi, connettiti.

Esplora le discussioni, fai domande e condividi esperienze su centinaia di argomenti di salute.

symptom checker

Non ti senti bene?

Valuta i tuoi sintomi online gratuitamente

Iscriviti alla newsletter di Patient

La tua dose settimanale di consigli sulla salute chiari e affidabili - scritti per aiutarti a sentirti informato, sicuro e in controllo.

Per favore, inserisci un indirizzo email valido

Abbonandoti accetti il nostro Informativa sulla Privacy. Puoi annullare l'iscrizione in qualsiasi momento. Non vendiamo mai i tuoi dati.