Italian Pickled Vegetables

• 1/2 lb carrots, cut into matchsticks
• 1/2 lb zucchinis, cut into matchsticks
• 1/2 lb baby green beans
• 1 None small head cauliflower, cut into florets
• 2 None large red onion, peeled, cut into wedges
• 1 None white radish, peeled, cut into matchsticks
• 6 cups white wine vinegar
• 1/2 cup sugar
• 4 cloves garlic, peeled
• 3 None bay leaves
• 3 None bird's eye chili peppers
• 1 tsp black peppercorns
• None None extra virgin olive oil, for drizzling

1. Preheat oven to 275u0b0F. Sterilize 5 x 1 cup jars. To sterilize jars, wash in hot water, drain thoroughly and heat in oven until dry and hot. Cool.
2. Place all vegetables in a large bowl and toss to combine. Pack vegetables tightly into sterilized jars.
3. Combine vinegar, sugar, garlic, bay leaves, chili peppers, peppercorns and 6 cups water in a large saucepan. Bring to a boil and pour over vegetables, adding enough liquid to cover them completely. Drizzle a little oil into each jar and seal. Flip jars every 30 mins until cool. Store in a cool, dark place for a week before using. Refrigerate, once opened.

carrots, zucchinis, baby green beans, head cauliflower, red onion, white radish, white wine vinegar, sugar, garlic, bay leaves, peppers, black peppercorns, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/27418 (may not work)