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Jugged Vegetables

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(Recipe ID: 174)

Serves 6

Preparation time: 30 minutes plus cooling; Cook time: 1 hours

Source: Vito De Carolis

"Jugged" is an old fashioned term for marinating food in a large container or "jug."


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 10 ounces Frozen artichokes
  • 1/2 pound Brocolli
  • 1 pound Green beans with 1/4 pound bacon
  • 10 ounces Brussels sprouts
  • 1 pound Cauliflower
  • 6 Large outer celery ribs
  • 1 pound Zucchini
  • 1 cup Extra virgin olive oil (suggested lemon infused) *
  • 1 cup Cider vinegar
  • 1 cup Wine vinegar *
  • 1 tablespoon Assorted seasonings (3/4 Gold Mediterrranean blend plus 1/4 Dukkah suggested) *
  • 1 tablespoon Eucalyptus honey *
  • 1 teaspoon Ground ginger *
  • 1 Bunch green onions, thinly sliced
  • 2 ounces Pimiento strips


Make Marinade:

  1. In a large saucepan, combine cider vinegar, wine vinegar, seasoning, honey, and ginger.
  2. Bring to boiling.
  3. Stir, reduce heat and simmer for 3 minutes.
  4. Remove from heat and cool.

Prepare Vegetables:

  1. Cook artichokes, as directed on package, then drain.
  2. Cut other vegetables into large bite-size pieces.
  3. Cook each vegetables separately in unsalted, boiling water just until tender crisp.
  4. Drain well.
  5. Combine drained vegetables in a large, wide-mouth jar or glass or ceramic bowl.
  6. Save and use broth.
  7. Mix cooled marinade with extra virgin olive oil; pour over vegetables.
  8. Chill in the refrigerator overnight.
  9. Shake or stir vegetables to distribute flavor evenly. 
  10. One hour before serving, add garnish. (If refrigerated, this recipe will keep for 5 to 7 days).

Buy Ingredients

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To add the above items to your shopping cart, enter the zip code where these products will be shipped, then click the Add to Cart button.