Homemade Pickled Vegetables in Oil 🫙🌶️ | Traditional Recipe with Mixed Vegetables and Valtellinese Flavors
Colorful, crunchy, and rich in aromas, pickled vegetables in oil is a perfect homemade preserve for any season. Made with fresh vegetables like bell peppers, carrots, zucchini, small onions, and artichokes, and flavored with bay leaves, whole pepper, garlic, and fresh thyme, it is a genuine delight to savor with cold cuts, cheeses, or marinated fish. 🧄🧀🐟
This version, inspired by the peasant tradition of Valtellina, involves a double marinade in vinegar, white wine, and water, to keep the vegetables crunchy and tasty. An excellent idea for preserving veggies and always bringing the scents of the garden with you, no matter the time of year. 🏡🌿
🛒 Ingredients for 4-6 jars
- 2 kg of mixed vegetables for pickling
(e.g., bell peppers, zucchini, carrots, small onions, artichokes, celery) - 1 liter of white vinegar
- 1 liter of dry white wine
- 2 liters of water
- 30 g of coarse salt
- 50 g of sugar
- Whole pepper, to taste
- 3 bay leaves
- 2 cloves of garlic, sliced
- Fresh thyme, to taste
- Extra virgin olive oil, to taste
👩🍳 Preparation
- Wash all the vegetables well and cut them into regular, similarly sized pieces to ensure even cooking.
- In a large pot, bring to boil vinegar, wine, water, salt, sugar, whole pepper, and bay leaves.
- Blanch the vegetables one at a time, separately, for a few minutes until they are crunchy but tender.
- Drain them well and place them on a clean kitchen towel to dry completely.
- Let cool overnight.
🫙 Storage
- The next day, pack the vegetables into sterilized jars, layer by layer.
- Add slices of garlic and fresh thyme between the layers.
- Completely cover with extra virgin olive oil.
- Seal tightly and store the jars in the fridge or in a cool, dark place.
⏳ When to Enjoy
Let the flavors develop for at least 3-4 days before consuming. Great for rustic appetizers or as a side for cold dishes.
✨ A simple, colorful, and tasty homemade preserve: perfect for serving with cold cuts, aged cheeses, or fish in carpione!
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📚 Source: Book "Valtellina di gusto"
