If you usually prepare vegetables in oil or pickles of various kinds like eggplants, zucchinis, chili peppers, and even tuna, you must try Treviso Radicchio in Oil.
A vegetable usually used for salads but also delicious grilled, sautéed, or why not baked, this time blanched in sweet and sour and preserved in oil will surprise you.
A simple preserve to keep in the pantry to enjoy radicchio even when it’s out of season, we know their season is short, so let’s take advantage now that they are also homegrown, and prepare many jars of Treviso Radicchio in Oil.
You’ll see that you will be able to amaze everyone with this extremely simple preserve in oil, creating very appetizing appetizers.
Below, I leave you other recipes to try with radicchio and then let’s go right under the picture to find out how to prepare Sweet and Sour Radicchio!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Treviso Radicchio in Oil
With these quantities, you can prepare 4 jars of 250 g of radicchio
- 2.2 lbs red Treviso radicchio IGP, tardivo
- cup sugar
- 2 tbsps coarse salt
- 2 qts water
- 1 qt white wine vinegar
- as needed sunflower oil (if preferred, you can use extra virgin olive oil)
Tools
- 4 Jars glass jars of 250 grams
- 1 Pot high-sided
- 1 Slotted Spoon
Preparation of Treviso Radicchio in Oil
To prepare Treviso Radicchio in Oil, first sterilize the jars and their lids and let them dry completely.
You can buy the leaves (they cost much less) or the heads; in any case, if they are the heads, cut them into 2 or 4 parts keeping the root part.
Wash the radicchio very well and drain it.
Place a large pot on the heat with water, vinegar, salt, and sugar, and once it reaches a boil, dive the radicchio in.
Once it resumes boiling, cook for 2 minutes, then with a slotted spoon, drain it and let it dry on a clean cloth.
Once it is dry (it will take about 1 hour), you can proceed to jar it.
I recommend using 250 g jars so that, once opened, they should be consumed immediately. Thus, with tongs, fill the jars with the radicchio.
Add a couple of bay leaves and a few peppercorns and overflow with oil, letting it fall in a trickle.
With the help of a small knife, press lightly on the edges to release air bubbles, then cap.
Arrange the jars inside a large pot, cover them entirely with room-temperature water, and bring to a boil.
Boil with the lid on for 30 minutes, then turn off the heat and let the jars of Treviso Radicchio in Oil cool in the boiling water.
You’ll see that as they cool, they will make the typical vacuum click; they are ready to be stored in the pantry.
Other Recipes
If you want to see other types of recipes, you can return to HOME
FAQ (Questions and Answers)
What is radicchio good for?
Radicchio is very suitable for diets that regulate the intestines.
How many calories does radicchio have?
Radicchio is low in calories due to its high water content, low sodium, and is purifying and diuretic.
Can I eat radicchio with high blood pressure?
Yes, radicchio is rich in minerals, making it excellent for blood pressure control.
How long does radicchio in oil last?
In the pantry, radicchio in oil lasts for 6 months; once opened, it should be kept in the refrigerator for 5 or 6 days.
