Ingredients:
Bulgarian pepper 2 pcs.
Eggplant 2 pcs.
Zucchini 2 pcs.
Olives 100 pcs.
Olives 100 pcs.
Wine vinegar 200 ml
Black pepper (peas) 8 pcs.
Olive oil 300 ml
Salt 2 tbsp. l.
Oregano 1 tsp.
Thyme 2 pcs.
Water 200 ml
Preparation:
Eggplants and zucchini cut into slices 0.5 cm thick. Cut the peppers in half, remove the seeds and cut into strips. Arrange the vegetables in three different bowls, sprinkle with salt, leave for 60 minutes, then rinse.
Bring water with vinegar to a boil, dip eggplant in boiling water and cook for 3 minutes. Remove with a skimmer and place on a paper towel. Repeat the procedure with zucchini and pepper. Place the vegetables in layers in sterilized jars, sprinkled with olives and olives. Place a sprig of thyme on top.
Bring to a simmer vegetable oil with black pepper peas and oregano. Fill vegetables with hot oil, cover with sterilized lids. When the jars have cooled, send the blank for storage in the refrigerator.