I have chosen to preserve vegetables. This choice is based on my previous life and cooking experiences because it is a tradition of my country of belonging to preserve.
The recipe I propose is a basic preservation recipe and can last up to six months from the preparation date.
Ingredients:
Mixed vegetables
(green tomatoes, peppers, cabbage, cucumbers, carrots, green beans) about 1.5 kg of mixed vegetables.
Olive oil 300 ml
White wine vinegar 550 ml
Italian parsley
Garlic
Salt and Pepper in grains
First we wash the vegetables well and cut off the unwanted parts.
Insert the salted and peppered vegetables previously in the chopped container in the way we want (there is no specific way to do it) and at the end we add the olive oil and white wine vinegar to cover completely. We close well with the thermally insulated cover and leave in a dark place not hot.
The taste is a bit harsh, intense and decided at the same time, to be accompanied very willingly with legumes especially dried beans and lentils.
References:
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