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).

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