Pickled Antipasti

Summary

Ingredients

• 2 eggplant (s)
• 4 zucchini
• 2 red pepper (s)
• 2 bell peppers, yellow
• 9 clove (s) garlic
• 500 g mushrooms
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 liter oil (sunflower oil)
• 0.75 liter ¾ olive oil
• salt

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Instructions

1. The recipe is enough for ten drop jars, each 440 ml. You need a 6-liter pot for this.
2. Wash eggplants, cut into slices and mix with salt. Wash the remaining vegetables and cut them into not too small pieces (just clean the mushrooms - do not wash, otherwise they will get mushy). Put in the pot. Wash and add eggplants. Then add the oil and spices and bring to the boil on the highest level.
3. Cook for 15 minutes from the boiling point, stirring occasionally. In the meantime, prepare the glasses. Clean glasses very hot with washing-up liquid and wash them with the rough side of a sponge. Then rinse very hot with clear water and allow to drain on a fresh tea towel (the lids are best put down with the inside facing up). Do not dry off with a cloth!
4. Fill the still hot vegetables into the prepared jars. Remove the fat from the edges with fresh handkerchiefs and close the lid immediately (do not touch the inside). Place glasses upside down and let cool down.
5. The antipasti are served with a little balsamic vinegar, salt and pepper. Serve with ciabatta.
6. Note:
7. Hygiene is particularly important during preparation - it is better to rinse and wash hands once too often than too little. Check the condition of the glasses before filling. The glasses should audibly lose their vacuum when they are opened. If the lid rises or the oil forms small jars, throw it away. It is also important to use very fresh vegetables.
8. Important:
9. The glasses should be kept cool, possibly even in the refrigerator.
10. I cannot give an indication of the best before date.