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Le Conserve della Nonna: Giardiniera summer

Ingredients: 1 kg

. eggplant and boiled small
1.5 kg. of red and yellow peppers
500 gr. of celery 2 cloves

abundant white wine vinegar
enough olive oil to taste

salt to taste pepper

Preparation:

Clean, wash and dry with paper towels, all the vegetables. Cut the peppers and eggplant pieces into small pieces without seeds, cut into the celery logs breaking it in 2-3 points.
Pour into a large saucepan and a half liters of white vinegar, add 2 pinches of salt, pink nails and 5-6 peppercorns, bring to a boil, dip the celery first, by boiling for 2 minutes and then drain on a cloth.
Blanch eggplant in the same way first then the peppers, drain and dry forever on a canvas. Take the vessels whose capacity does not exceed half a liter and pour the vegetables, alternating them and pressing with a wooden spoon to avoid gaps, cover with oil.
Close the jars tightly and sterilized for 15 minutes.
Store in environment cool, dark place.