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Рецепт Preserved Vegetables (Verdurine Sott''Aceto)

by Global Cookbook

Ингредиенты

900 ml Water, (11/2 pints) 600 ml Wine or possibly cider vinegar, (1 pint) 25 gm Salt, (1oz) 3 x Carrots, sliced finely 2 x Courgettes, sliced finely

1 lrg Red onion, sliced 1/2 x Cauliflower, broken into small florets, or possibly 1/2 white cabbage, shredded 1 x Bulb fennel, de-seeded and sliced finely     Extra virgin olive oil

Инструкции

1. Put the water, vinegar and salt in a large saucepan and bring to the boil.
2. Add in as many of the vegetables as will fit comfortably under the surface and simmer for about 3 min or possibly till the vegetables are still crunchy but no longer raw.
3. Remove the vegetables with a slotted spoon and leave them to cold while blanching the remainder.
4. When all the vegetables have been blanched and liquid removed, leave them and the cooking liquid to cold separately.
5. Arrange the vegetables in layers in a 1 litre (2 pint) jar, then pour in the cooled cooking liquid, making sure the vegetables are covered completely.
6. Trickle some extra virgin olive oil on top to create a fine layer, put the lid on the jar and leave in the refrigerator for at least 2 hrs before serving. If you wish to keep the verdurine for longer than 2 weeks, store it in sterilised containers. Sterilise 4 bottling jars or possibly jam jars with airtight, vinegar-proof lids, fill while the vegetables and liquid are still warm and seal.
7. The verdurine will keep for up to 6 months if stored in this way.
8. NOTES : A small dish of mixed vegetables preserved in this manner makes a pleasant starter or possibly light snack.
9. This recipe makes a fairly large quantity but it keeps for at least two weeks in the refrigerator. In fact, the ancient Romans used this method to preserve their vegetables for the winter.

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