Sicilian pickled Summer Vegetables
Pane-Bistecca
I’m ready for our next BBQ! Sicilian pickled summer vegetables go wonderfully with grilled food, fish, cold dishes, cheese and much more.
The recipe is very simple and the vegetables taste really good. I think it’s nice that the colors are so bright and it just fits on every plate! My ancestors were simply brilliant! You can store these vegetables for up to 6 months, so they are great for preserving summer vegetables from the garden.
This is how you can preserve the vegetables.
The recipe is very simple and the vegetables taste really good. I think it’s nice that the colors are so bright and it just fits on every plate! My ancestors were simply brilliant! You can store these vegetables for up to 6 months, so they are great for preserving summer vegetables from the garden.
This is how you can preserve the vegetables.
Ingredients
For approx. 1,5 kg pickled Vegetables:
400 g Eggplant
1 yellow Capsicum
3 Tomatoes
6 dried Tomatoes in Oil
50 g Raisins
1 Onion
3 twig Basil
1 twig Rosemary
3 tbsp Capers
4 tbsp Pinenuts
100 g brown Sugar
3 g Salt
1/2 tsp ground Pepper
400 ml Red Wine Vinegar
1 tsp Peppercorns, diff. colors
100 g black destoned Olives
some Olive Oil
Instructions
1
Step 1
Peel and dice the eggplants, then fry well in olive oil. Place in a large pan. Cut the peppers into cubes of the same size as the eggplants, fry in the same oil and then add to the eggplants. Cut the onions into thin slices and fry with the capers and pine nuts in the same oil and add to the eggplants.
2
Step 2
Peel and dice the tomatoes, then mix with the basil and olives. Meanwhile, bring the vinegar to the boil with the sugar, salt, pepper, peppercorns, rosemary and raisins and simmer gently for 10 minutes.
3
Step 3
Now pour everything together into the large pan, add the tomato mixture and bring to the boil. Leave to simmer for 5 minutes. Pour everything into clean jars and seal immediately!
4
Step 4
It can be kept for 6 months, if the jar is opened it should be stored in the refrigerator.
Notes
This is a gluten-free recipe!
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