Important premise: preserves are studied, never follow recipes found online, in groups, handed down, ... without first having studied.

We must start from the assumption that pickles are all made in the same way.

The vegetables must first be acidulated (scald in water and vinegar 1:1 if the vinegar has an acidity equal to or greater than 6%, just vinegar if the acidity is lower).

Then they must be dried to perfection and placed in sanitized jars with aromas of your choice (dried or acidulated, never fresh: nothing fresh goes into the oil, be it garlic, aromatic herbs, ... it must be treated).

It is covered with oil (I prefer extra virgin olive oil) and left open for at least half a day for any top-ups.

Finally it is pasteurized.

Here are all the instructions for working in absolute safety (because poorly made preserves are dangerous) to read before starting to do anything:

http://www.salute.gov.it/imgs/C_17_pubblicazioni_2176_allegato.pdf

Credits:

Antinisca Sammarchi, Aromatic herbs and spices [ FACEBOOK® Group ]