Project Description

Pickled vegetables

Ingredients:
(for 3 jars of 250/8.8 oz preserves),
1 red pepper,
1 yellow pepper,
1 fennel,
1 cauliflower,
2 carrots,
1/2 l. white vinegar,
1/2 l. red vinegar,
1/2 l. water,
70 gr/2.4 oz sugar,
30 gr/1.05 oz salt,
pepper grains,
juniper berries,
3 laurel leaves,
Classic extra virgin olive oil to taste,
JUNIPER oil to taste.

Method:
Clean and cut the fresh vegetables in small pieces and wash them thoroughly. Pour the water, vinegar, salt and sugar and bring to boil. Each vegetable has to be scalded separately for 3 – 4 min. and remain crispy. Lift the vegetable with a slotted spoon and place it to dry on a clean cloth; start with the carrot, then fennel, red and yellow pepper and the cauliflower at the end.
Place the vegetables in sterilized jars(bring the closed jars to boil fully covered in boiling water for 20 min. Let them rest upside down to cool ) and add extra virgin olive oil and 2 tbsps Juniper oil to cover. It is better to wait one day before serving. Once opened, in the fridge for 4 days.

Elisa Di Rienzo

For this dish:

JUNIPER OIL
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