Probiotic Pickled Antipasto

Posted by Wendy Jackson on 2nd Jun 2015

Probiotic Pickled Antipasto

Turn garden fresh veggies into a quick base for pasta and garden salads. Toss our Probiotic Pickled Antipasto with dressed lettuce or add pasta with a splash of oil to make a main course dish.

Prep Time: 30 mins 
Jar Size: 2 quarts


Plan on 2 lbs. total for your mix of vegetables.

  • 12 oz. green tomatoes (or tomatillos - member of tomato family, find in ethnic or larger supermarkets), chopped
  • 12 oz. snap peas, trimmed, steamed 3 minutes
  • 2 cups onion, chopped
  • 1 TBS. garlic, sliced
  • 1 cup olives, coarsely chopped
  • 1 cup banana peppers, ¼ inch thick rounds
  • ½ cup dried tomatoes, thin strips (or dried sweet peppers)
  • 2 tsp Italian seasoning (or other spice combo of choice)
  • Brine: 4 cups spring water + 2 Tbsp. Celtic Sea Salt® or other premium brand


  1. Soak and trim green beans. Steam for 3 minutes and then shock with cold water.
  2. Prep remaining veggies and toss in large bowl with beans.
  3. Add spices to bottom of clean 2 quart wide mouth canning jar.
  4. Load veggies, tamping lightly as you add. Fill up to 2 inches from lip of jar.
  5. Make brine by dissolving salt in water (TIP: put room temperature water & salt into another jar, secure lid and shake vigorously).
  6. Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
  7. Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
  8. Allow cup to float as you clean off veggie/seasoning debris from jar rim to ensure good seal.
  9. Twist on Perfect Pickler® lid until just hand snug.
  10. Pour tap water into airlock to the max line and gently twist into lid.
  11. Place in cool location (68-74 degrees) and wait patiently for 4 days!

After Fermentation

  • Drizzle with olive oil and toss with pasta for a delicious one-dish meal. You can also add capers, a squeeze of lemon juice and some chopped Mediterranean herbs.
  • Instead of pasta, use as a topper for cooked brown rice or other grain.
  • Italian Vinaigrette Salad Dressing: mix brine with good olive oil, a squeeze of lemon juice and ground pepper.