Pickled Italian vegetables

Ingredients for 1 servings:

• 225 g zucchini, ends trimmed and cut into strips
• 225 g fennel, cut into strips
• 350 g eggplant(s), ends trimmed and cut into strips
• 225 g red onion(s), cut into 8 pieces by the root
• 2 bell peppers, red and yellow, stemmed, pitted, cut into strips
• 2 stalk(s) celery, sliced
• 150 g radishes, small
• 115 g mushrooms
• 175 g salt, coarse
• 1 ¾ liters of water
• 5 garlic cloves, chopped
• 4 tbsp extra virgin olive oil
• 3 tbsp oil (walnut oil)
• 725 ml vinegar (white wine vinegar)
• 4 chili peppers, dried
• 8 sprig(s) Thyme, small
• 8 sprig(s) rosemary, small
• 8 small bay leaves

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Place all the vegetables except the garlic in a large bowl, sprinkling salt between them. Then pour water over them. Cover and let stand in a cool place overnight. Place the vegetables in a colander and rinse under cold running water. Drain and pat dry with a kitchen towel. Spread out on another kitchen towel and let air dry. Place the vegetables in a bowl and toss with the garlic and oil. Pour a little vinegar into hot, sterilized jars. Divide half the chilies and herbs between the jars. Pack the vegetables as tightly as possible. When the jars are half full, add the remaining chilies and herbs, then add the remaining vegetables. Pour enough vinegar over the vegetables to completely cover them, leaving a 5mm head at the top. Press the vegetables down firmly and shake the jars gently to release any air bubbles. Let cool. Seal the jars, label them, and let them rest in a cool, dark, and dry place for at least 1 month before use. Keeps for 6 months!