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Vegetables Preserved in Oil

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Description
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
  • <ul><li>600 grammes mixed seasonal vegetables (eg aubergines
  • fennel
  • cauliflower
  • mushrooms
  • shallots
  • carrots
  • French beans
  • peppers)
  • 500 millilitres white wine or cider vinegar
  • 2 teaspoon salt
  • 150 millilitres extra virgin olive oil
  • Seasonings of choice: fennel seeds
  • chilli flakes
  • peppercorns
  • rosemary
  • thyme
  • oregano
  • coriander</li></ul>
Instructions
  1. 1

    Wash and peel as necessary – we did not peel the carrots – and dice or slice the vegetables into 1 centimeter pieces.

    1. Leave small shallots and mushrooms whole.
    2. 2
      Put the vegetables in a stainless steel saucepan and add enough vinegar to cover.
    3. 3
      Add the salt and bring to the boil.
    4. 4
      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.
    5. 5
      Pack the vegetables into sterilised jars and add the seasonings. Cover with olive oil and press the vegetables down to remove any air pockets.
    6. 6
      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.
    7. 7

    photo source: pixabay

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Read it online: https://madeinhackney.org/recipe/vegetables-preserved-in-oil/