This is quickly becoming a favorite process of ours for preserving summer veg. It’s especially exciting for those who spend their winters pizza-ing through their larder. It works with almost any firm veg and involves a flash boil in pickling brine to pick up on a wonderful pickled bite, then submerging in oil to marinate and preserve until you’re ready to use it. This veg is absolutely delicious and are a wonder to dig out of a jar, already coated in fat to enhance any future meals.
Make a simple pickle brine of 1:1 ratio water to vinegar, and add a teaspoon of salt for every 4 cups of liquid. (The brine amounts depend on how much veg your preserving.) Bring it to a boil.
After cutting your veg to the shape and size of your desires, plop them into the boiling brine for roughly 2-5 minutes. However this time is more dependant on the vegetable you’re using. The goal is to soften it to al dente- softened but still retaining some bite. No worries if it’s not perfect.
In the meantime drop any decorative seasonings into a jar- a clove of garlic, herbs like thyme, oregano, perhaps a sliver of hot pepper.
When the veg is ready, strain it and immediately pack it into the prepared jar. Also immediately, cover it completely to the top with oil, pop on the lid and let it be.
This marinated pickle lasts a couple months in the pantry but can also last quite a lot longer in the fridge.
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