This Italian recipe from Piedmont also called 'Conserva di verdure alla piemontese' are vegetables pickled in vinegar and served as antipasto, on bread or crackers, or as a side to boiled meat.
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Makes: 6 (450g) jars
1kg ripe tomatoes, chopped
1 pinch salt
300g pearl onions
300g green beans, cut in 5cm pieces
300g carrots, sliced 5mm thick
300g stalk celery, cut in 5mm pieces
300g red and yellow peppers, seeds removed and cut into strips
200ml extra virgin olive oil
200ml white wine vinegar
1 tablespoon coarse salt
1 tablespoon caster sugar
Method Prep:1hr › Cook:50min › Extra time:15min › Ready in:2hr5min
Cook the tomatoes in a large sauce pan on medium heat for 10 minutes. Pass through the food mill, discard skin, add salt and bring back to the saucepan. Cook for a further 10 minutes.
Add onion, green beans and carrot and cook for 10 minutes. Then add remaining vegetables, oil, vinegar, salt and sugar and cook on low heat for 25 minutes.
Meanwhile, sterilize 6 (450g) glass jars. Pour some water in your pressure cooker about 2cm high.
Remove the veg from heat and ladle the vegeatables in the jars. Close with lids and place jars close together in your pressure cooker. Close the cooker and let pressure build. Cook on minimum for 12 minutes, release pressure and open the cooker. Double check to make sure the jars are sealed.
If you do not have a pressure cooker, wrap each jar in a towel and place in a regular large pot. Cover with water and cook for 20 minutes.
Store in a cool, dry and dark place, up to 3 months. Once opened, store in the fridge.
Serve the vegetables as antipasto on bread or as side dish with boiled meat. Perfect if paired with canned oil tuna.