For each jar you will need:
This recipe can be used for many different kinds of vegetables that you might have excess in your fridge or pantry. This is a good way to strech out the shelf life of the vegetables in your kitchen. Vegetables suitable for this recipe include eggplants, capsicums, cauliflower and zucchinis.
This recipe is adapted from Cornersmith Salads and Pickles by Alex Elliott-Howery.
Note: If the oil solidifies in the fridge, leave the jar at room temperature for an hour or so before serving. Some other herbs that can be added to the jars are dill, bay leaves, basil, chives and rosemary.
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