Vegetables Preserved in Oil
When preserving your seasonal vegetables use an interesting mix of colours and textures for most aesthetically pleasing outcome. Harrods deli eat your heart out! Makes 2 medium preserving jars.
Ingredients
Instructions
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Wash and peel as necessary – we did not peel the carrots – and dice or slice the vegetables into 1 centimeter pieces.
- Leave small shallots and mushrooms whole.
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Put the vegetables in a stainless steel saucepan and add enough vinegar to cover.
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Add the salt and bring to the boil.
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When soft vegetables have boiled for 2, 3 minutes, and firm vegetables for 5, 10 minutes pat dry on kitchen paper and allow to cool.
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Pack the vegetables into sterilised jars and add the seasonings. Cover with olive oil and press the vegetables down to remove any air pockets.
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Top up with oil and store in the fridge for at least one week before opening. Top up with extra oil once opened so the vegetables are always covered with 1 centimeter of oil, Keeps 1, 2 months refrigerated.
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photo source: pixabay
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