VIDEORECIPE Authentic homemade Giardiniera recipe

Cut the eggplants and peppers into strips, then finely chop the onions.

Salt the vegetables with coarse salt, mix well and squeeze before putting them in the large jar.

Put a press to hold the vegetables and let the liquid rise, put some weights on top of it. Leave it for 24 hours in the salt.

Then, remove the weights and the press and drain the vegetables well.

Empty the jar of the vegetable liquid and without washing put the vegetables back in.

Fill the jar with vinegar, put the press and weights back in and leave again for 24 hours in the vinegar.

Remove the weights, squeeze out the vegetables and put them in a large bowl for seasoning.

Prepare the chopped basil and garlic with a little salt and pour it into the vegetables, add a little olive oil and mix well.

Fill each jar to the top with the preserves, alternating with the addition of oil and using a long chopstick to keep the oil flowing evenly.

Fill to the top with oil to completely cover the vegetables.

Close and put in a cool, dry place. Before consumption, let stand for one month.