Total Calories: 98
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.
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