Recipe for Italian canned vegetables in olive oil
Preserve your vegetables naturally and without preservatives with this recipe for Italian canned vegetables with olive oil! Select the vegetables of your choice and test this recipe which will help you to keep the taste qualities of your food.
To make this Italian canned food recipe, you will need glass jars.
- Fruity Nyons PDO olive oil
- Vegetables (tomatoes, peppers, eggplant, zucchini…)
- White Vinegar
- Salt, pepper
Preparation of the Italian canned food recipe :
Clean and cut your vegetables (tomatoes, peppers, zucchini, eggplant…) according to your convenience. Spread them out on a large board and sprinkle with 100g of coarse salt for 3 kg of vegetables. Then leave to drain for 24 hours.
It’s time to cook your vegetables for your Italian canned food recipe. Bring 50cL of vinegar and 50cL of water to the boil with a tablespoon of coarse salt. Dip your vegetables into it in small quantities, checking the cooking with the tip of a knife.
Then drain your vegetables and leave them to dry for about 12 hours by spreading them out on a cloth.
Then place the vegetables in glass jars, pressing down slightly and adding 1 to 2 cloves of garlic, rosemary, thyme, peppercorns and chilli pepper. Cover the whole with ripe fruity Nyons PDO olive oil and keep your Italian-style preserves in a cool place away from the light.
You can enjoy this recipe the next day but for an exquisite taste, leave to macerate for about 2 weeks. Your vegetables can then be served with pasta or salads and will keep all their taste qualities for about 3 months! Do not hesitate to add olive oil after each use to preserve your vegetables (they must be completely covered)!