Pickled Italian Vegetables
10 servings
60 minutes
Marinated Italian vegetables are the embodiment of Mediterranean flavor and traditions. This recipe has its roots in ancient Italian preservation methods, allowing you to enjoy the aroma of summer vegetables year-round. Bright eggplants, sweet peppers, and tender zucchini gain zest from white wine vinegar and the rich herbal aroma of thyme and oregano. The pickling process enhances their flavor, giving them a noble tang and depth. These vegetables perfectly complement meat and fish dishes and make an excellent snack with crispy bread and fragrant cheese. The richness of textures and hues makes them a true decoration for any table, while the rich, balanced taste provides a sense of warmth and coziness typical of Italian gatherings.
1
Wash all vegetables. Cut the eggplant and zucchini into slices about 0.5 cm thick without peeling. Cut the peppers in half, remove the seeds, and slice them lengthwise. Place the eggplant, zucchini, and peppers in separate bowls, sprinkle with coarse salt, and let sit for 1 hour to draw out excess moisture.
- Eggplants: 1 piece
- Zucchini: 1 piece
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Salt: 2 tablespoons
2
Rinse the vegetables with cold water after an hour.
3
Boil vinegar with 200 ml of water in a separate pot. Add the eggplants to the pot and cook for 3 minutes, then use a slotted spoon to transfer them to a towel to drain the liquid.
- White wine vinegar: 200 ml
- Eggplants: 1 piece
4
Repeat the same operation with zucchini and peppers. Dry the vegetables for 30 minutes.
- Zucchini: 1 piece
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
5
Layer the vegetables in a pre-sterilized jar interspersed with olives and black olives. Place a sprig of thyme on top.
- Olive: 100 g
- Olives: 100 g
- Thyme: 1 piece
6
Heat vegetable oil with black peppercorns over low heat until boiling. Add oregano and stir.
- Black peppercorns: 8 pieces
- Vegetable oil: 300 ml
- Dried oregano: 1 teaspoon
7
Pour hot oil over the vegetables. Cover the jar and let it cool. Once the vegetables cool to room temperature, close the jar and place it in a cool place.
- Vegetable oil: 300 ml