Italian Vegetable Pickle
Ingredients
- 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 C. Kosher salt
- 7 1/2 C. water
- 5 garlic cloves, cut into slivers
- 4 Tbs. extra-virgin olive oil
- 3 Tbs. walnut oil
- 6 1/4 to 8 3/4 C. white wine vinegar
- 4 dried chili peppers
- 8 small sprigs each of fresh thyme and rosemary
- 8 small bay leaves
Directions
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 next 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 chilies and herbs among the jars. Pack in the vegetables as tightly as possible. When jars are about half filled, add the remaining chilies and herbs. Continue filling the jars. Pour in enough vinegar to cover the vegetables and come within 1/4 inch of the 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. Makes About 8 2/3 C.
