Pickled Bulbs

Bulbs of the plant Muscari comosum are indigenous to the Mediterranean countries. They can be found in many European shops but are difficult to get hold of in America. Usually a starter but folklore medicine uses them as a diuretic, a tonic and an aphrodisiac. Bulbs are now cultivated in many Mediterranean countries.

1 kg bulbs
2 - 3 teaspoons salt
3 cloves garlic in thin slice
or 2 - 3 fresh garlic leaves, roughly cut
½ cup roughly chopped dill
5 - 6 peppercorns
2 cups white vinegar
1 cup olive oil

Clean the bulbs like the onions and wash them. Boil them for half an hour, changing the water 2 - 3 times. The last time, add salt. Once cooked, remove from heat and dry on kitchen roll.

Simmer vinegar, garlic, peppercorns and dill and leave to cool. Strain the vinegar and pour over the bulbs that have been put in a jar. Pour in the olive oil and keep in the fridge for quite a while.

They can be eater after 1 - 2 days, garnished with a little finely chopped dill.

Pickled Peppers in Olive Oil

1 kg peppers (preferably red ones)
1 tablespoon black peppercorns
1 teaspoon salt
½ cup olive oil
1 cup vinegar
2 - 3 bay leaves
2 - 3 cloves garlic

Wash peppers, remove seeds and grill for about 20 minutes until the skin blisters. Allow to cool and then peel.

In a pan, slowly boil for five minutes the vinegar, peppercorns, garlic, salt and bay leaves. Strain the vinegar and leave to cool.

Put the peppers in a jar and pour on the vinegar. Add the olive oil to cover the peppers. Close the jar and keep in the fridge for 20 days or more.

Pickled Aubergines in Olive Oil

1 kg long aubergines
2 cups vinegar
3 teaspoons salt
2 mashed hot peppers
or 1 tablespoon peppercorns
1 small bunch roughly cut celery
3 - 4 cloves finely chopped garlic
2 - 3 tablespoons dried oregano
2 - 3 cups olive oil

Clean and wash aubergines. Cut into thin slices and boil for five minutes in a pan with 2 cups vinegar, 6 cups water and 3 teaspoons salt. Drain immediately and leave to cool.

In a jar, place a layer of aubergines, scatter on celery, garlic, oregano, pepper, drizzle a little olive oil and continue this procedure until all the ingredients have been used. At the end, pour in the olive oil to totally cover and close the jar or jars if one is not enough. They keep for 2-3 months in a cool, dry place and can be eaten after 3-4 days.

Alternatively, whole small aubergines can be used which can be pickled in the same way.

Lemons in Olive Oil

4 - 5 thick-skinned lemons
1 tablespoon salt
1 tablespoon dried oregano
2 cups olive oil

Put the lemons in a bowl of water and leave them there for two days to rid of their bitterness.

Dry on kitchen roll, cut into horizontal slices, season with salt and place in a jar, sprinkling a little oregano after each layer.

Cover the lemons in olive oil, close the jar and keep in cool, dry place.

These garnish meat and fish, especially when grilled.

Beetroot in Olive Oil and Vinegar

1 kg beetroot
4 - 5 cloves garlic
2 cups vinegar
½ cup olive oil
3 teaspoons salt

Wash beetroot well and boil in water with salt until soft. Dry, peel and cut into slices. Put in a jar with chopped garlic in between.

Pour in the vinegar and cover with olive oil. Keep in a cool place and wait 2 - 3 days before using.

Octopus in Olive Oil and Vinegar

1 kg octopus
2 - 3 bay leaves
5 - 6 peppercorns
½ cup vinegar
½ cup olive oil

Wash the octopus or octopuses and place in a pan with the bay leaves and peppercorns. Cook on a low heat in its own juices until tender. If needed, add vinegar.

Once the octopus has cooled, cut into small pieces and place in a jar. Add vinegar and then olive oil. Oil that has been scented with garlic is preferred. Close the jar and store in a cool place.

Pilchards or Sardines in Vinegar and Olive Oil

Clean the fish removing heads and guts. Place in a bowl with salt and vinegar to cover. (If the vinegar is too strong, dilute with a little water).

Leave pilchard in vinegar for about 1- hours and sardines for 24 to 30 hours depending upon their size. Test by pulling the tail and if it moves and the insides are rather white than red, then they are ready. The fish can be filleted or left as they are.

Place the fish in a medium bowl and cover with olive oil. You can garnish with parsley and thin slices of garlic. They can be kept in the fridge quite a while.