Serves: 4
Total Calories: 98

1 cup white wine vinegar
2 cups water
2 tablespoons sugar
2 teaspoons salt
1 bay leaf
3 medium carrots, quartered lengthwise and cut into 1 1/2-inch lengths
2 ribs tender celery, halved lengthwise and cut into 1 1/2 inch lengths
1 red bell pepper, cut into 1-inch squares
1 cup small cauliflower florets
6 small pearl onions, peeled
2 cloves garlic

1 In a large saucepan, bring the vinegar and water to a boil. Add the sugar, salt, and bay leaf and cook, stirring, until the sugar and salt are dissolved, about 1 minute.

2 Add the vegetables and bring the liquid back to boiling. Cook until the vegetables are tender yet still crisp, about 5 minutes. Drain the vegetables, reserving the liquid.

3 Divide the vegetables between two sterilized pint jars. Add the vinegar mixture. Let cool, then cover and refrigerate 24 hours before using. These keep well for at least 2 weeks in the refrigerator.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 98
Calories from Fat: 0

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