Pickled Vegetables

Ingredients

• vegetables of your choice (zucchini, eggplant, peppers)
• white wine vinegar
• extra virgin olive oil
• garlic
• aromatic herbs
• salt

Preparation

Cut the vegetables and blanch them in water and vinegar for a few minutes. Drain and let them dry thoroughly. Place them in sterilized jars with garlic and aromatic herbs, cover completely with oil and seal hermetically. Let rest for at least one week before consuming.