Pickled and marinated vegetables

Ingredients for the pickling liquid

1 litre white wine vinegar
1 litre water
2 tbsp sea salt

For the pickling marinade

2 cups extra virgin olive oil
5 cloves garlic, peeled and sliced
1 fresh red chilli, deseeded and chopped

Vegetable and herb combinations

  • 500 grams of mixed mushrooms and a few sprigs of fresh thyme, rosemary and sage
  • 500 grams of firm eggplant and 2 tbsp dried oregano
  • 500 grams of firm zucchini and 6 sprigs of fresh mint
  • 500 grams of fennel bulbs and their herby tops
  • 500 grams of small onions and 4 bay leaves
  • 500 grams of red and yellow capsicums and a few sprigs of fresh thyme

1. Wash jars and lids in hot soapy water and rinse well. Place the jars in the oven on a moderate temperature (about 100°C) for 10 minutes to sterilise.
2. Bring the pickling liquid ingredients to the boil in a large pot.
3. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well.
4. Slice up your chosen vegetables any way you like, but if it’s a larger vegetable try to get the pieces around 1cm in thickness. This way, the flavours and pickling liquid will penetrate sufficiently. Smaller vegetables like mushrooms and small onions can be left whole.
5. Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes – they’ll probably rise to the surface, so keep pushing them down to ensure they are all immersed.
6. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together.
7. Straight away, put the hot vegetables and pickling marinade into your sterilised jars. Fill to the top. Cover the vegetables completely with the marinade and put the lids on tightly.
8. Put the jars aside until they’re cool.
9. Clean the jars, attach sticky labels and write the date and contents on them.
10. Store the jars somewhere cool and dark – it’s best to leave them for about 2 weeks before opening so the vegetables marinate well. They’ll keep for about 3 months.

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2 days ago

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