Melanzane Pickled in Oil

Rinse the melanzane, remove the stem, cut into slices 1 cm thick. Divide them so that they fill well in jam jars.

Boil salt, white wine vinegar, nutmeg, cloves, peppercorns and cinnamon stick.

Boil the vegetable bites in batches for 3 minutes on low heat, remove them with a slotted spoon, put them into jam jars rinsed with hot vinegar-salt solution (2 tbsp vinegar, 2 tbsp salt to 1 liter boiling water). Distribute the spices evenly in each jar. Cooling. Pour olive oil over the vegetables so that they are completely covered. Close the jars. Keep dark, cooled and dry. Keep for 4-6 months.

Tip: Stock up on a variety of high-quality spices – it pays off!

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