Pickled Italian Mixed Vegetables

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Pickled Italian Mixed Vegetables: A Burst of Mediterranean Flavors

Immerse yourself in the heart of Italy with our delectable Pickled Italian Mixed Vegetables recipe. This vibrant medley captures the essence of Mediterranean cuisine, offering a burst of tangy and savory flavors in every bite. Versatile and delightful, these pickled vegetables elevate antipasto platters, enrich salads, and enliven sandwiches. With every mouthful, this recipe captures the spirit of old-world preservation and Mediterranean goodness.

At The Spice and Tea Shoppe, we curate the finest selection of spices and teas, and our pickled Italian mixed vegetables recipe showcases the magic of these authentic ingredients. Drawing inspiration from the rich culinary traditions of Italy, this pickled ensemble celebrates the country's love affair with bold and robust flavors.


2 cups cauliflower florets
1 cup sliced bell peppers (a mix of red, yellow, and green for color)
1 cup zucchini slices (about 1 medium zucchini)
1 cup sliced red onion
3 cloves garlic, thinly sliced
1 1/2 cups white vinegar
1/2 cup red wine vinegar
1 cup water
1/4 cup granulated sugar
2 tablespoons Kosher Flake Sea Salt, do not use regular table salt
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
1 teaspoon dried Greek oregano
1 teaspoon dried rosemary
1 teaspoon dried French thyme
1/2 teaspoon red pepper flakes -adjust to your preferred level of spiciness.


In a large saucepan, combine the white vinegar, red wine vinegar, water, granulated sugar, pickling salt, black peppercorns, mustard seeds, dried oregano, dried rosemary, dried thyme, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and salt dissolve completely.

While the brine is heating, prepare the vegetables. Wash and cut the cauliflower into small florets, slice the bell peppers into thin strips, slice the zucchini into rounds, and thinly slice the red onion and garlic.

Divide the prepared vegetables and garlic evenly between clean, sterilized glass jars.

Once the brine has come to a boil, remove it from heat and carefully pour the hot brine over the vegetables in each jar, making sure they are fully submerged. Leave about a 1/2 inch of headspace at the top.

Gently tap the jars on a flat surface to release any air bubbles and add more brine if needed to maintain the headspace.

Let the jars cool to room temperature. Then, cover them with lids and store them in the refrigerator.

Allow the Pickled Italian Mixed Vegetables to marinate in the fridge for at least 24 hours before enjoying. The longer they sit, the more the flavors will develop, so patience is rewarded.

Pickled Italian Mixed Vegetables will last for several weeks in the fridge. The vegetables will soften slightly over time, but their delicious flavors will remain intact.

Feel free to customize this recipe by adjusting the vegetables or spices to your taste preferences. You can also add other Italian herbs like basil, marjoram, or sage to enhance the Mediterranean flavors.

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