Vegetables preserved in vinegar last for years, and their nutritional value remains unaltered. This occurs when preserving in vinegar because the pH of the vinegar is inferior to 4.6: this gives the foods the characteristic sour flavor and allows for the elimination of most bacteria.To preserve using this method, boil the vegetables in plenty of salted water and vinegar (in proportion water-vinegar of 1-1).Once cooled, drain the vegetables and arrange them in the Quattro Stagioni jars, covering them with the cooled filtered cooking liquid that you have set aside. Close the jars with the Quattro Stagioni lids using moderate force and proceed to the boiling water pasteurization.
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