Giardiniere Pickles (Italian Gardener's Pickles) recipe | Delia Smith

Ingredients

• 8 oz (225 g) red onions, peeled
• 7 tablespoons olive oil
• 1¼-1½ pints (725-850 ml) good-quality white wine vinegar
• 8 fresh bay leaves
• 8 small sprigs each fresh rosemary and thyme
• 16 black peppercorns
• 6 oz (175 g) sea salt
• 8 oz (225 g) courgettes
• 12 oz (350 g) aubergine
• 9 oz (250 g) trimmed fennel bulb
• 1 medium red pepper
• 1 medium yellow pepper
• 4 oz (110 g) button mushrooms
• 6 cloves garlic, thinly sliced
• 4 oz (110 g) cherry tomatoes (or small vine tomatoes)