Ingredients 6 Eggplants Salt White Vinegar Garlic Olive oil Oregano Directions Peel the eggplant skin. Slice the eggplant into thin strips by cutting in slabs then cutting into strips Put into a large bowl and add salt. Mix well Squeeze with your hands until the …
This is a specialty recipe from our Aunt Rosetta Cut Zucchini into small pieces. Mix with pickling salt in large bowl. Place a weight on top and let sit for one day or more. Bring 2 parts water and 1 part vinegar to boil in …
20 pounds of green beans
3 cups of water
1 cup of white vinegar
5 tbsp table salt
Olive oil, oregano, garlic
Directions:
Boil beans until semi soft, drain water and let sit until they are cool to the touch.
Pack cooked beans into jars.
Add 1 Tbsp. of table salt into each jar.
Pour boiling water and vinegar solution into jars.
Seal jars and steam for 4 minutes.
When ready to serve:
Remove green beans from jar, rinse with cold water and place into serving dish. Add 1/2 tsp oregano, 1 clove grated garlic and drizzle with oil. Mangiare!
Another specialty which is easy to make and worth the effort is roasted peppers Mamma style. Ingredients: 3 peppers (1 green, 1 red, 1 yellow or whatever you have) 4-5 cloves Garlic 1 tbsp oregano 2 tbsp salt olive oil Directions: roast peppers on baking …
Ingredients: 12 cups of water 1 cup of coarse salt Large Green Olives purchased by the box (seasonal) Directions: Crush firm green olives, removing the pit. Soak crushed olives in water for 4 days, remember to change water every day. Place olives into canning jars. …
Add 4 cups of grated zucchini into a large bowl, Mix in 1 cup of picked zucchini flowers, add 4 eggs, 1 tablespoon of parsley, crushed (minced) garlic clove, ¼ cup of parmesan cheese, 1 teaspoon of salt, little less than 1 cup of bread flour.
Heat up frying pan with 1 cup of oil in pan and using a serving spoon, flip lots until brown on both sides.