Vegetables Preserved in Oil

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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

• 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

Method

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. Put the vegetables in a stainless steel saucepan and add enough vinegar to cover.
3. Add the salt and bring to the boil.
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. 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. 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
7. Keeps 1-2 months refrigerated.
8.  

 

photo source: pixabay