Italian Vegetable Pickle

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Italian Vegetable Pickle

 

1/2 lb. zucchini, cut into matchstick strips

1/2 lb. trimmed fennel, cut into matchstick strips

3/4 lb. eggplant, cut into matchstick strips

1 lb. red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

2 celery sticks, sliced

1/3 lb. baby radishes

1/4 lb. button mushroom, stalks trimmed

3/4 cup Kosher salt

7 1/2 cups water

5 garlic cloves, cut into slivers

4 tablespoons extra-virgin olive oil

3 tablespoons walnut oil

6 1/4 to 8 3/4 cups white wine vinegar

4 dried chili peppers

8 small sprigs each of fresh thyme and rosemary

8 small bay leaves

 

Layer the vegetables, except the garlic, in a large,

non-metallic bowl, sprinkling with salt between

layers. Pour the water over the vegetables. Put a

weighted plate on top to keep the vegetables under the

water. Leave in a cool place overnight.

The nest day, pour the vegetables into a colander and

rinse under cold running water. Drain, and dry

thoroughly with a clean cloth. Spread out on another

dry, clean cloth and let air-dry completely.

Transfer vegetables to a bowl and mix in the garlic

and oils.

Pour a thin layer of vinegar into hot sterilized jars.

Divide half the chilis and herbs among the jars. Pack

in the vegetables as tightly as possible. When jars

are about half filled, add the remaining chilis and

herbs. Continue filling he jars.

Pour in enough vinegar to cover the vegetables and

come within 1/4 inch of he top of the jars, pressing

the vegetables down. Swirl the jars to expel air

bubbles and seal. Let cool, then label and store in a

cool, dark, dry place for at least one month before

eating. Keeps for up to 6 months in a cool, dark, dry place.