Make Your Own Antipasti: How Do You Pickle Vegetables in Oil?

Antipasti is easy to make yourself, for example by pickling vegetables in high-quality oil. Peppers, aubergines, mushrooms, courgettes, sun-dried tomatoes, carrots, and artichokes are particularly suitable as vegetables.

To make antipasti pickled in oil yourself, the cleaned vegetables are first boiled, steamed, dried, or fried and then marinated in vinegar. Of course, you can also use leftovers from the barbecue – such as fried eggplant. The vinegar prevents harmful microorganisms from spreading on the vegetables. Then the prepared vegetables are placed in a glass and poured over with high-quality oil. If you pickle a lot of vegetables in oil, you should put them in the jar layer by layer and drizzle each layer with oil. This is the best way to prevent air bubbles from forming in the glass.

When inserting, you should make sure that the oil reaches up to the lid and completely encloses the vegetables. This is the only way it does not come into contact with oxygen – the prerequisite for long shelf life. Finally, the jar with the homemade antipasti is sealed tightly and kept in a dark, cool place.

How long the homemade antipasti can be kept depends on the oil used. While vegetables marinated in olive oil should be eaten after six months at the latest, rapeseed oil preserves the antipasti for up to a year. By the way, you can also make the oil yourself.

Tip: Be sure to try our delicious antipasti recipes like our pickled zucchini recipe!