End of Garden Pickled Antipasto

This Pickled Antipasto recipe is perfect for when you are getting near the end of your garden season, and you are getting in green tomatoes and other market veggies!

Use two pounds of ingredients, skip the summer squash and ripe tomatoes.  This recipe makes 2 quarts.
– Recipe by B. Hettig

Ingredients for Pickled Antipasto:

• 3 cups of green tomatoes, chopped in whatever fashion you prefer.
• 1 cup of snow peas or green beans, blanched lightly.
• 1 onion chopped into medium bite sized pieces.
• 1 cup of carrots chopped into matchsticks.
• 1 tablespoon of minced garlic.
• 1 cup of canned Kalamata Olives, pitted, halved, and with 2 tablespoons of the brine.
• 1/2 cup of dried tomato strips.
• 2 cups of Banana Peppers.
• 2 cups of Cauliflower, small florets.
• 1 rib of Celery, lightly peeled and chopped into bite-sized pieces.
• 1 tablespoon of Italian spice blend.

Directions for Pickled Antipasto:

1. Prep the veggies and toss in large bowl.
2. Add the Italian spices to a 2-quart jar.
3. Load the jar with the vegetables, lightly packing as you go until about 3 inches from jar lip.
4. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
5. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the vegetables under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until its snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the pickles are sour enough for you. If they are not, just add a day and re-check.

Add these before serving after fermentation (optional):

Drizzle olive oil before serving.
Squeeze lemon juice just before serving.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!