Pickled Italian Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 225 g zucchini, ends cut off and cut into strips
- 225 g fennel, cut into strips
- 350 g auberine (s), ends cut off and cut into strips
- 225 g onion (s), red, each divided into 8 pieces by the root
- 2 bell peppers, red and yellow, pitted, pitted, cut into strips
- 2 stalks celery, sliced
- 150 g radishes, small
- 115 g mushrooms
- 175 g salt, coarse
- 1 ¾ liter water
- 5 clove (s) garlic, chopped
- 4 tablespoon olive oil, extra virgin
- 3 tablespoon oil, (walnut oil)
- 725 ml vinegar, (white wine vinegar)
- 4 chilli pepper (s), dried
- 8 sprigs thyme, small
- 8 sprigs rosemary, small
- 8 small bay leaves
Print Recipe
Pin Recipe Instructions
- Put all vegetables except garlic in a large bowl, sprinkle salt between them. Then pour water over it. Cover and let steep in a cool place overnight.
- Put the vegetables in a sieve and rinse under cold running water. Drain and pat dry with a kitchen towel. Spread out on another kitchen towel and allow to air dry.
- Put the vegetables in a bowl and mix with the garlic and oil. Put some vinegar in hot sterilized jars. Distribute half of the chiles and herbs between the glasses. Put the vegetables in as tightly as possible. When the glasses are half full, add the remaining chiles and herbs, then pour in the remaining vegetables. Pour enough vinegar over it so that the vegetables are completely covered, leaving 5 mm free at the top. Press the vegetables down firmly and shake the jars gently so that all air bubbles escape. Let cool down.
- Seal the jars, label them and leave them to rest in a cool, dark and dry place for at least 1 month before consumption. Lasts 6 months!
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