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Italian-Style Pickled Vegetables
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Lightly pickling vegetables and dousing them with olive oil produces beautiful mixed antipasti. Use them in a relaxed but superior starter: drape cured ham, rocket, olives, young Pecorino shards and griddled sourdough across a wooden board and accompany with a bowlful of the pickled vegetables.
Makes: 4 x 500ml jars
Typical values per serving:
This recipe was first published in October 2008.