Italian Vegetable Pickle

Italian Vegetable Pickle
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Recipe for cooking Italian Vegetable Pickle. These keep for up to 6 months in a cool, dark, dry place and make great gifts from your kitchen.


  • 1/2 pound zucchini, cut into matchstick strips
  • 1/2 pound trimmed fennel, cut into matchstick strips
  • 3/4 pound eggplant, cut into matchstick strips
  • 1 pound red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 2 celery sticks, sliced
  • 1/3 pound baby radishes
  • 1/4 pound button mushroom, stalks trimmed
  • 3/4 cup Kosher salt
  • 7 1/2 cups water
  • 5 garlic cloves, cut into slivers
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons walnut oil
  • 6 1/4 to 8 3/4 cups white wine vinegar
  • 4 dried chili peppers
  • 8 small sprigs each of fresh thyme and rosemary
  • 8 small bay leaves


  1. Makes About 8 2/3 Cups
  2. 1. Layer the vegetables, except the garlic, in a large, non-metallic bowl, sprinkling with salt between layers. Pour the water over the vegetables. Put a weighted plate on top to keep the vegetables under the water. Leave in a cool place overnight.
  3. 2. The nest day, pour the vegetables into a colander and rinse under cold running water. Drain, and dry thoroughly with a clean cloth. Spread out on another dry, clean cloth and let air-dry completely.
  4. 3. Transfer vegetables to a bowl and mix in the garlic and oils.
  5. 4. Pour a thin layer of vinegar into hot sterilized jars. Divide half the chilis and herbs among the jars. Pack in the vegetables as tightly as possible. When jars are about half filled, add the remaining chilis and herbs. Continue filling he jars.
  6. 5. Pour in enough vinegar to cover the vegetables and come within 1/4 inch of he top of the jars, pressing the vegetables down. Swirl the jars to expel air bubbles and seal. Let cool, then label and store in a cool, dark, dry place for at least one month before eating. Keeps for up to 6 months in a cool, dark, dry place.