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I didnt think this would work having oil in as well as vinegar but it does, brilliantly
The recipe calls for, red onions, courgettes, aubergine, fennel, red pepper yelow pepper, button mushrooms, cherry tomatoes, 6 cloves of garlic, 7 tbls olive oil. 1.1/4-1.1/2 pts white wine vinegar, 8 bay leaves, 8 sprigs each rosemary & thyme, & 16 black peppercorns, 6 ooz sea salt.
method:
the usual brining process, then drain and rinse, then dry THOROUGHLY .
Tip into a bowl, add garlic (thinly sliced, forgot to say that) and olive oil. mix together, then pack into jars mixing and layering herbs as you go, cover with vinegar and allow to mature for at least a month ( i sneaked a taste of a little excess jar today after three weeks, and it looks very promising) will keep up to 6 months. I used cauliflower and cucumber instead of some of the other ingredients, you can pick you own choices. yummy!
The recipe calls for, red onions, courgettes, aubergine, fennel, red pepper yelow pepper, button mushrooms, cherry tomatoes, 6 cloves of garlic, 7 tbls olive oil. 1.1/4-1.1/2 pts white wine vinegar, 8 bay leaves, 8 sprigs each rosemary & thyme, & 16 black peppercorns, 6 ooz sea salt.
method:
the usual brining process, then drain and rinse, then dry THOROUGHLY .
Tip into a bowl, add garlic (thinly sliced, forgot to say that) and olive oil. mix together, then pack into jars mixing and layering herbs as you go, cover with vinegar and allow to mature for at least a month ( i sneaked a taste of a little excess jar today after three weeks, and it looks very promising) will keep up to 6 months. I used cauliflower and cucumber instead of some of the other ingredients, you can pick you own choices. yummy!
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