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Italian mixed pickled vegetables are a crunchy, tangy condiment and vegetarian antipasto. This fresh mediterranean family staple is healthy, low-calorie, and perfect for clean eats meal plans.
Prepare all vegetables: Trim cauliflower into bite-size florets; slice carrots and celery; dice red bell pepper; thinly slice jalapeños; peel pearl onions.
In a large bowl, toss vegetables with half the salt, cover with water, and let stand at room temperature for 1-2 hours. This step draws out moisture and ensures crisp texture.
Drain vegetables well, then rinse quickly under cold water and pat dry thoroughly using clean kitchen towels.
In a saucepan, combine vinegar, water, remaining salt, sugar, sliced garlic, oregano, and peppercorns. Bring the brine to a gentle boil, then reduce to a simmer for 2 minutes.
Pack dried vegetables tightly into sterilized jars. Pour hot brine over vegetables, leaving at least 1/2 inch headspace. Add olive oil on top, making sure vegetables are submerged.
Seal the jars and let cool to room temperature, then refrigerate for at least 24 hours before serving to allow flavors to fully develop.
