Italian Vegetable Pickles

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Shallots		3
【To make the pickle vinegar】
Olive oil		4 tbsp
White wine vinegar		400ml
Sugar		3 tbsp
Bay leaves		2
Black peppercorns		7
10% salted water		as required
Oregano, thyme, rosemary, cloves		as required
Cherry tomatoes		5-6
Finely sliced garlic		2 cloves
Courgette		1/2
Aubergine		1/2
Fennel		1/2
Celery		1
Cauliflower		1/3
Red pepper		1/2
Yellow pepper		1/2
Mushrooms		5-6
Chilli flakes		as required

Method

Chop all the vegetables (except tomatoes and garlic) into bitesize pieces and put into a large bowl.

Pour the salted water to just cover the vegetables. Cover with cling film and put in a cold dark place for one day.

Put the white wine vinegar, sugar, bayleaves and peppercorn in a pan and bring to the boil for a few minutes before turning off the heat. Allow to cool.

Scoop out the vegetables in Step 2 and allow to drain well.

Put the olive oil, tomatoes, garlic, oregano, thyme, rosemary, cloves and chilli flakes into a separate bowl.

Add the drained vegetables from Step 4 and mix well.

Put Step 6 into 6 sterilised jars and pour enough of Step 3 to cover the vegetables. Secure the lids and leave for 2 weeks.

Tips & Note

●You'll get a strong sour taste when you first try this, but it won't last unless it is sour.
●Never add more vegetables straight into the vinegar when the jar is empty.
●Needs to be eaten within 2-3 months.
●The salted water is a 10% ratio of salt to water (80g salt for 800ml water).

Category

Italy Marinated Pickles Vegan Vegetarian Aubergine Green Vegetables Mushrooms Root Vegetables Tomato

Related pickles vinegar yhiranuma aubergine courgette zucchini celery fennel mushromms

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