Sweet
and sour garden vegetables preserve
A perfect appetizing mix to accompany salami, cold cuts, cured meat, cheese, boiled meat.
Ingredients:
1 kg of mixed
vegetables (green beans, celery, carrots, cauliflower and zucchini)
1 liter
of white vinegar
4 bay
leaves
10 g peppercorns
500 g
sugar
Olive
oil
coarse
salt
Clean,
wash and cut into pieces all vegetables, collect them in a large bowl, sprinkle
with 100 g of coarse salt, stir and let
stand for 3 hours. Then rinse the
vegetables under running water to remove the salt, drain them well, put them
back into the bowl, cover with vinegar and marinate for an hour stirring
occasionally to flavor.
Bring
to a boil 2 liters of water with a tablespoon of coarse salt, sugar, the washed
bay leaves and the peppercorns, let
simmer for 10 minutes, add the vegetables drained from the vinegar and,
when the boiling resumes, cook for 10
minutes. Drain the vegetables very well, lay them on a towel, gently dab with a
paper towel and let them dry for a few hours.
Transfer
the vegetables in airtight jars perfectly clean and dry, pour sufficient olive
oil on the top to cover the vegetables well and twist on the lid tightly. Wrap
the jars in a cloth and place them in a
pot; cover them with warm water, bring to a boil, reduce heat and sterilize for
about 20 minutes.
Let the jars cool in the water, then store
in a cool, dark place (light makes the oil rancid). Once the jar is opened the preserve
should be consumed within 15 days and stored in the refrigerator.
