Simple Pickled Vegetables

Having learned to make simple pickled onions once upon a time, I decided to take that idea and run with it to create a new salad habit for myself that I love, here in Italy.

In my experience, fresh produce in Europe is extraordinary. Super-fresh, only-seasonal, and often the sweet pride and joy of boutique owners who can’t wait for loyal customers to try something new. In both France and Italy, I love to buy produce from these merchants. The way it works is that they select the items for customers. I’m so grateful that their choices for me are always of stellar quality.

This spring and summer, I’ve made more salads at home than ever before. Now that I’ve made this pickled mélange of red bell pepper, fennel, carrot, red onion, and cucumber, I’ve never looked back.

Now this mix usually lives in my fridge, and it makes throwing a salad together like kids’ play ... I simply shred greens and radicchio, add a portion of the pickled vegetables with a bit of the liquid, and toss with a little olive oil, salt and pepper to taste.

I’ve found that this pickled mix lasts up to 3 or 4 days. The quantity that I make is actually what fits in a medium mason jar (foto). I really don’t follow a recipe, and I recommend that you follow my lead. You need some fresh match-stick veges and some other simple ingredients, and that’s it. You can’t really mess this up ...

It helps to have a fresh lemon for the pickling, but it’s not necessary. Since I’m studying herbs right now, I like adding a couple pinches of fresh rosemary or even sage, or a generous pinch of favorite dried herbs. Again, not necessary, but consider the extra health benefits !

C’est parti, andiamo, let’s go !

Simple Pickled Veges

Choose a glass container that has a good lid, to host your veges in the fridge for up to 4 days. Ready a mix of these or other favorite fresh veges (grated or cut in matchsticks) that will fit loosely in that container:

Fennel

Carrot

Cucumber

Red Bell Pepper

Red Onion

To prepare before storing:

Place cut vegetable pieces in medium bowl.

Squeeze the juice of one fresh lemon over mix.

Add 2-3 Tbsp red or white wine vinegar, or apple cider vinegar.

Add a pinch of sea salt.

Add a pinch of granulated sugar.

Add a pinch or two of fresh or dried herbs.

Add about 1 Tbsp vegetable or olive oil

Toss to coat vegetables well. Sometimes I leave the bowl on the counter for about an hour and toss the vegetables a few times, but they can also be stored immediately.

Place entire mixture in glass jar or container with lid. Allow to marinate for at least an hour or two before eating. Shake jar before each use or each day.

Shelf life is about 4 days.