Overnight Pickled Vegetables

    8 hours 15 minutes

    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.


    Victoria, Australia
    1 person made this

    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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