Italian Pickled Vegetables - cooking recipe

Ingredients

1/2 lb carrots, cut into matchsticks
1/2 lb zucchinis, cut into matchsticks
1/2 lb baby green beans
1 None small head cauliflower, cut into florets
2 None large red onion, peeled, cut into wedges
1 None white radish, peeled, cut into matchsticks
6 cups white wine vinegar
1/2 cup sugar
4 cloves garlic, peeled
3 None bay leaves
3 None bird's eye chili peppers
1 tsp black peppercorns
None None extra virgin olive oil, for drizzling

Preparation

Preheat oven to 275\u00b0F. Sterilize 5 x 1 cup jars. To sterilize jars, wash in hot water, drain thoroughly and heat in oven until dry and hot. Cool.
Place all vegetables in a large bowl and toss to combine. Pack vegetables tightly into sterilized jars.
Combine vinegar, sugar, garlic, bay leaves, chili peppers, peppercorns and 6 cups water in a large saucepan. Bring to a boil and pour over vegetables, adding enough liquid to cover them completely. Drizzle a little oil into each jar and seal. Flip jars every 30 mins until cool. Store in a cool, dark place for a week before using. Refrigerate, once opened.