Homemade Fresh Vegetable Giardiniera

INGREDIENTS

• 2 kg of aubergines;
• 2 kg of peppers;
• 1 kg of carrots;
• 2 kg of onions (I used the red ones from Tropea);
• 1 Lt of white wine vinegar;
• 200 g of coarse salt;
• Extra virgin olive oil to taste;
• Chili peppers to taste;
• Parsley, garlic to taste

STEP

• Wash, dry and cut all the vegetables into strips;
• Cut the Tropea onions into not too large slices;
• Place all the vegetables in a bowl, add the coarse salt and mix well with your hands;
• After that, pour our vegetables into a large container, place the net (or a flat plate) and a weight of about 1 kg on top (I put a pan full of water);
• We leave it like this for about 24 hours;
• After that, take the container again, remove the weight and squeeze our vegetables well;
• So let’s put the vegetables (which we squeezed) back into the same washed and dried jar;
• Pour in the vinegar, put the net (or flat plate) back in, the weight (I always use the pot full of water) and leave for another 24 hours;
• After 24 hours, drain and squeeze the vegetables well;
• Place the vegetables (which we have squeezed) in a bowl;
• Add the chopped parsley, the sliced ​​chilli peppers, the sliced ​​garlic and mix to combine our vegetables well;
• Take the jars (sterilized, mind you);
• Pour a little oil, fill halfway with vegetables, add oil, fill with the other vegetables;
• Finish to the brim with more oil;
• Using a long toothpick we help the oil drip down, in this way we make sure that all the vegetables are under the oil;
• Close the jars with the lids;
• Store the homemade giardiniera vegetables in the pantry, preferably in the dark, and consume it 30 days after its preparation…. FABULOUS!