Roasted Wrinkly Vegetable Pickle
This antipasto-style pickles is the most delicious way to rescue very tired looking vegetables. By roasting them covering in a light vinegar brine and oil, you end up with preserved vegetables, a little like the ones in Italian delicatessens. We eat them on toast with ricotta, stirred through pasta, served on a cheeseboard or pizzas, in burgers and toasties, or as a side at a barbecue.
Makes 1 x 500ml jar / container
- 500g wrinkly vegetables: eggplants, capsicum, zucchini, fennel, cauliflower, onions, chillies
- 3 tablespoon olive oil, plus an extra 1/3 cup (80ml) to seal your jar
- 1 teaspoon salt
- 1 cup (250ml) white wine vinegar
- 1/2 cup (125ml) water
- 1/3 cup (75g) caster sugar
- Flavourings of your choice (choose 2 or 3): 2 sliced garlic cloves, a little lemon peel or zest, a little orange peel or zest, 1 rosemary sprig, 1 teaspoon peppercorns, 1 oregano sprig, 1 teaspoon chilli flakes, 1 teaspoon fennel seeds, 1 teaspoon coriander seed, 1 teaspoon cumin seeds
Preheat oven to 180 degrees C (350 F/ Gas mark 4). Chop your vegetables into good-sized wedges, then place on a baking tray and drizzle with 3tbsp of oil and half the salt. Mix well with your hands to combine, then spread the vegetables out in an even layers they have room to char a little at the edges. Roast for 20-30 mins or until cooked and starting to brown, but not falling apart.
While your vegetables are roasting make your brine by combining vinegar, water, sugar and remaining salt in a saucepan over low heat. Stir to dissolve the sugar and salt, then bring to the boil. Once boiling, remove from heat.
Place your chosen flavours in a clean jar or air tight container, then pack in your roasted vegetables and pour over the hot brine, making sure the vegetables are completely covered. Cover the surface with extra oil then seal and store in fridge for up to 3 weeks.
Allow to sit at least overnight before eating, but it will taste even better after 3-4 days.