this is beaufitul ticino, the southern part of switzerland. well, and some pickled italian vegs. but can you believe this is actually still switzerland? it looks so southern, italian and exotic to me. the lake (i almost called it “sea”) on the second picture was so stormy on that day, beautifully silvery. it was wonderfully chilly and warm at the same time, and the air was clean and smelled of summer vacation. perfect for drinking cocktails out and watching people pass and make up stories about their backgrounds and what moves and shakes them.
1 kg vegetables of your choice: aubergines, peppers, zucchini, green beans, cauliflower, fennel, carrots – but also brocoli, celeriac, celery stalks and mushrooms are good – cut into batons
1 onion, sliced
1 garlic clove (per glass)
1 liter cold water
1 liter white wine vinegar
1 1/2 cups coarse sea salt
1 tbsp. black pepper
1 (per glass) peperoncino
2 (per glass) bay leaves
herbs and spices of choice: thymian, rosemary etc.
1/2 l olive oil
1/2 l sunflower oil
combine salt, water and vinegar in a large bowl. soak the cut vegetable in it, together with onion and garlic. make sure everything is covered. cover and put aside overnight. put a weight on the vega if necessary, so that they remain soaked and covered by liquid. on the next day, drain the vegs and put them to dry on a roast. leave there for a day. patience is a virtue, remember.
on the next day, prepare as many sterile glasses as you need, then fill tightly with vegs. add one garlic clove to each glass, as ewll as some pepper corns, bay leaves and peperoncino. fill up with oil, starting with the olive oil, until every little vegetable is covered in oil. let stand for a while until all the bubbles have gone. close the lid then let marinate for 2-4 weeks before eating.