Garden vegetables preserve

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.