- Wash vegetables.
- Cut them into thin uniform-sized pieces. If necessary, trim them so they will fit in the jar.
- Put vegetables in a medium saucepan with white vinegard and white wine.
- Bring to boil. Once it boils simmer for 5 minutes.
- When time is up, remove from vinegard and wine with a slotted spoon. Place vegetables in a bowl, add 80% salt and 20% sugar. Combine.
- Put vegetables in non-reactive sterilized jars (to sterilize, submerge the jars and lids in a large pot of water and bring it to a boil) and cover with extra-virgin olive oil. Extra-virgin olive oil and vinegar used to fill should always cover all the vegetables in the jar.
- Tap jars gently to remove trapped air bubbles.
- Boil the jars in a canner for 5 minutes. Some vegetables can boil just 5 minutes because the longer you process the jars the more mushy the pickles will be.
- Store in a dark, cool and dry place. Refrigerate after opening.
If you like crispy vegetables do not slice them too much and do not process in the boiling water for more than 5 minutes.
