Preserved Mediterranean Pickle
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 15 h. 25 min.
Ready in
Ingredients
for
2
- Ingredients
- 8 ozs onions (chopped)
- 8 ozs Zucchini (chopped)
- 12 ozs Eggplant (chopped)
- 1 Fennel bulb (chopped)
- 1 red Bell pepper (seeds removed, chopped)
- 1 yellow Bell pepper (seeds removed, chopped)
- 2 Cabbage (cut into strips)
- 4 ozs button Mushrooms
- 6 ozs coarse Sea salt
- 7 cups water
- 4 cloves garlic cloves (thinly sliced)
- 4 ozs ripe Tomatoes (chopped)
- 7 Tbsps extra virgin olive oil
- 3 cups white wine vinegar
- 5 bay leaves
- 2 tsps peppercorns
- ½ tsp Mustard seed
Product recommendation
To sterilise jars: Wash the jars in hot soapy water, rinse well and put in a low oven to dry and become hot.
Use vinegar proof lids, e. g. glass or lined with plastic.
Preparation steps
1.
Layer all the vegetables, except the garlic and tomatoes, in a non-metallic bowl, sprinkling salt between the layers.
2.
Pour over the water, cover with a plate with a weight on top to submerge the vegetables and leave to stand in a cool place overnight.
3.
Drain the vegetables in a colander, then rinse well under cold, running water. Dry the vegetables in a tea towel and spread them out for about 3 hours to dry thoroughly.
4.
Put the vegetables into a bowl and stir in the garlic, tomatoes and olive oil.
5.
Pour a thin layer of vinegar into the base of 5-6 hot, sterilised jars and add a bay leaf.
6.
Pack in the vegetables, adding the peppercorns and mustard seeds and pour in enough vinegar over each layer to ensure the vegetables are covered completely.
7.
Press the vegetables down under the liquid to remove any air bubbles and cover with vinegar-proof lids. Seal tightly. Store in a cool dark place.
