HOMEMADE VEGETABLE PRESERVES, in oil or vinegar, in salt, many ways to preserve vegetables in every season, great as a side dish.

Homemade vegetable preserves are kind of my passion ❤️. I love making them in every season: in summer with freshly picked zucchini, eggplants, and tomatoes, in autumn with mushrooms and peppers, in winter with cauliflower and artichokes.
They are perfect to store in the pantry and bring out when you want to add a special touch to a dinner, appetizer, or barbecue with friends.

In this collection, I have put together all my vegetable preserve recipes in oil and vinegar, easy, quick, and safe, with many tricks to keep them perfect and flavorful for months. You will find zucchini in oil, eggplants in oil, dried tomatoes in oil, peppers in vinegar, artichokes in oil, mushrooms in oil, and many other ideas to try based on the season or what you have available.

Whether you’re looking for winter preserves, homemade vegetable in oil recipes, crispy pickled vegetables, or jarred appetizers, here you will find the right solution.
And the best part is you don’t have to wait for the right season: some recipes you can prepare all year round thanks to frozen or greenhouse-grown vegetables.

You can serve them as a tasty side dish, as a holiday appetizer, pair them with cheeses and cold cuts, or use them to enrich sandwiches, focaccias, and salads. I will guide you step by step to obtain safe, flavorful, and colorful preserves like grandma’s, but with a modern touch.

Join me in the kitchen today for some homemade vegetable preserves.