VEGETABLES PRESERVED IN OLIVE OIL Italian recipe


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300 gr/ 10,58 oz. Couliflower ( boiled 6 minutes.)
300 gr/ 10,58 oz. Carrots ( boiled 10 minutes.)
300 gr/ 10,58 oz. Zucchini ( boiled 5 minutes)
Half Eggplant ( in the past salted abd tired for part day- boiled 10 minutes)
Sunflower oil to fill the jars ( or corn oil)
1,5 liters water
1 liter white vinegar
( you’ll use the greens in several amounts upon you style, pass judgement on be aware of the other time of cookig)

Marinade :
Extra Vergin olive oil
Salt
Dried Oregano
5 Garlic cloves in slices
Fennel seeds or powder
Pepper grains
You can upload Chili should you like or every other sorts of spicies you favor

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3 thoughts on “VEGETABLES PRESERVED IN OLIVE OIL Italian recipe”

  1. Thank you so much. I just love your recipe. I grow my vegetables in summer and I have lots of courgettes, carrots and fresh herbs. I can't wait to try this with my vegetables and my fresh basil and thyme and oregano! Thanks also for saying how to preserve it for longer. One of the things about growing your own vegetables is that you get a lot, and unless you have a huge freezer, what you can't eat or give away goes to waste. I hate pickles, but anything in olive oil can only get better as far as I'm concerned. Thanks a lot again. Stella

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