Dish of Vinegar Pickled Vegetable
(click to enlarge)

Vegetable Vinegar Pickle


Italy - Modina   -   Verdure sott'Aceto
Serves:
Effort:
Sched:
DoAhead:  		 1/2 gal
**
1-1/2 hrs
Must		 This pickle, formerly used (with more vinegar) to preserve vegetables for winter, is now popular as an antipasto, condiment, and salad ingredient.




6
1
1
6
------
1
2-1/2
1/2
1
1/4
1
1/2
------
1/3

oz
#
#
oz
---
qt
c
c
T
c
t
T
---
c
Onions, Tiny (1)
Cauliflower (2)
Bell Pepper, Red
Bell Pepper, Yellow
-- Pickle
Wine Vinegar, White  
Water
Olive Oil, ExtV
Sea Salt
Sugar
Pepper
Basil, chopped
-- Finish
Balsamic vinegar (3)

This pickle is easy to make and far superior to the pickled vegetables you buy in Italian markets. Use the best wine vinegar you can get.

Make   -   (3 Days - 50 min work)
The timing says "50 minutes work", which is true, but the recipe will actually hold you for 1-1/4 hours - use the time waiting for things to boil for clean-up.
  1. Bring some Water to a boil and boil the ONIONS for 1 minute. Scoop out into cold water. Trim the top and peel off the skin layer. Cut as little as possible from the root end so they hold together well.
  2. Break CAULIFLOWER into medium size florets, cutting away thick stems.
  3. Core BELL PEPPERS and cut into 1/2 inch wide strips, up to 3 inches long, or as desired. mix with Cauliflower.
  4. Chop BASIL small for the Pickle.
  5. In a non reactive pot of at least 4 quarts, mix all Pickle Items. Bring to a boil for about 3 minutes.
  6. Stir in the Onions and bring back to a boil for about 5 minutes or until just cooked through. Scoop out with a slotted skimmer and set aside (see Note-4).
  7. Bring the pickle back to a boil. Stir in Cauliflower Mix and quickly return to a boil over high heat. Hold at a boil for just 2-1/2 minutes. Scoop out with a slotted skimmer and mix with the Onions.
  8. Pack the Vegetables into a heat resistant jar. I use a half gallon kimchee jar, but two quart jars could be used.
  9. Bring the Pickle back to a boil for about 5 minutes.
  10. Take the Pickle off the heat and pour in Balsamic Vinegar. Pour over the Vegetables in the jar. Make sure the Vegies are completely covered by the Pickle, and screw down the lid loosely. Let cool to room temperature, then turn the lid down tight and refrigerate for about 3 days. It will keep refrigerated for at least 3 weeks.
  11. Serve cool as an antipasto or as a condiment, or in salads.
NOTES:

  1. Tiny Onions:

      The pattern recipe called for "pearl onions", but I use very small boiling onions which are 1-1/4 inches diameter or a little less. They take boiling for 6 minutes to cook through.

  2. Cauliflower:

      Weight is for trimmed florets, as we have no way to predict how stemmy your head of Cauliflower is.

  3. Balsamic Vinegar

      This should be a good quality "industrial" balsamic. For details see our Balsamic Vinegar page.

  4. Slotted Skimmer:

      You need one of these - yes, need. Once you have one you will probably never use a slotted spoon again for the rest of your life. For details see our Slotted Spoons page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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