A practical vegetable preserve made by boiling zucchini, peppers, eggplant, and tomatoes, then sterilizing them in jars with salted water so they can be quickly added to dishes during the winter months. It's a natural winter prep that saves time in stew and fry recipes.
Wash the zucchini, peppers, eggplant, and tomato, then cut them into bite-sized pieces.
Blanch the chopped vegetables in boiling water for two to three minutes, drain, and pack tightly into sterilized jars.
Boil the water and salt, then pour over the vegetables in the jars to fully cover them, and seal the lids.
Sterilize the jars by boiling them for twenty minutes in a large pot filled with boiling water (bain-marie), then remove from the pot and let cool completely.
Important: for the jars to keep well for a long time without spoiling, they must be sterilized by boiling in boiling water; skipping this step risks mold or a bulging lid. Jars with a swollen lid or a changed smell must never be consumed. Once opened, it should be stored in the refrigerator and consumed within a short time.
If you chop the vegetables into dish-appropriate sizes rather than cubes, you can add them straight to the pot when you open the jar; putting the same proportion of vegetables in each jar standardizes the cooking time.
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