Overnight Pickled Vegetables

Overnight Pickled Vegetables


1 person made this

Marinated, short term pickling, vegetables is a fantastic accompaniment for cheeses, dips and sliced meats. This recipe is for a quick marinade, but you can leave them longer if you would like a stronger flavour.

SpicyChick Victoria, Australia

Serves: 4 

  • Vegetables
  • 1 cup broccoli, sliced
  • 1 cup capsicum, sliced
  • 1 large carrot, cut 3cm X 5mm sticks
  • 1 small zucchini, cut 3cm 5-mm sticks
  • 1/4 cup mushrooms, sliced
  • Marinade
  • 1/2 cup vinegar
  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • 1/4 cup diced fresh parsley
  • 1 tablespoon sugar
  • 2 tablespoons finely diced fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation:15min  ›  Extra time:8hours marinating  ›  Ready in:8hours15min 

  1. Vegetables: In a large glass jar with a lid, combine the broccoli, capsicum, carrot, zucchini and mushrooms.
  2. Marinade: Combine the vinegar, oil, garlic, parsley, sugar, dill, salt and pepper in a bowl then stir well. Pour the marinade over the vegetables. Screw the lid tightly and refrigerate for 8 hours or overnight.

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