Italian Mixed Vegetables in Vinegar

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* Exported from MasterCook II *

 

Mixed Vegetables in Vinegar - Lombardy

 

Recipe By : Italian Vegetarian Cooking/Paola Gavin

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Italian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound small white onions

1/2 pound young tender carrots -- diced

1/2 pound green beans, cut into 1 " lengths

1 1/2 cups wine vinegar

1 1/2 cups water

3 tablespoons olive oil

2 bay leaves

6 whole cloves

1 tablespoon fresh basil leaves or 1/2 tsp dried

6 black peppercorns

 

Combine all ingredients in a saucepan. Bring to a boil, cover, and

simmer for 10 minutes, or until the vegetables are just tender. Do

not overcook. The vegetables should still be crisp. Remove the

vegetables with a slotted spoon and set aside. Raise the heat and

reduce the liquid to about 2 cups. Place the vegetables in a bowl and

pour the reduced liquid over them. Make sure the liquid covers the

vegetables. Refrigerate for at least 12 hours before serving. Serves

6.

 

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NOTES : Pickled vegetables or sott'aceti are made all over Italy.

Onions, carrots, and green beans make a colorful combination. Other

vegetables suitable for pickling are mushrooms, cauliflower,

artichoke hearts, young cucumbers, fennel, and beets. Try to use an

imported wine vinegar as it is much milder than domestic wine vinegar