Photographic Antipasto Recipe

Peppa teaches me to make Italian/Calabrese antipasti. Easy to follow photo montage of her recipe handed down from her Mother’s, Mother’s, Mother. It uses fresh vegetables from the garden. You can pickle any vegetable in this way. A good way to preserve wilted, forgotten vegies and keep and eat them for at least a year after preservation.

Easy to follow, step by step making pickles.
After the cutting and salting process.
Allow to sit in dark cool place for 1 – 2 days with weight on top.
The vegetables will sweat.
Remove water, add vinegar and allow to cure for 1 day also with weight.
Pour out vinegar, prepare clean, steralised jars and lids.
Add spices of oregano and garlic to the mix.
Add pickles by hand, swashing them into the jars.
Add chilli paste and oil.
Seal the jars with reused lids, cleaned in warm water.

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