Vinegar-preserved Vegetables
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 20 h. 25 min.
Ready in
Ingredients
for
1
- Ingredients
- 35 ozs Mixed Vegetables (red bell peppers, onions, caulifower florets)
- Sea salt
- 4 cups white wine vinegar
- 4 bay leaves
- 8 cloves
- 1 Tbsp peppercorns
- 1 Tbsp Coriander
- 1 Tbsp allspice
- 1 Tbsp Mustard seed
- 2 sprigs flat-leaf parsley
Preparation
Kitchen utensils
1 Baking sheet, 1 Bowl, 2 Small bowls, 1 Measuring cups, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Coarse grater, 1 Whisk, 1 Cookie cutter ring, 1 Brush, 1 Rolling pin, 1 Salad spinner, 1 Parchment paper
Preparation steps
1.
Slice the peppers and remove the seeds. Slice the onions.
2.
Put the vegetables in a dish and sprinkle with a good layer of sea salt, weigh down with a plate and leave overnight.
3.
Rinse the vegetables in cool running water and dry thoroughly.
4.
Heat the vinegar with the bay leaves and spices and bring to a boil. Cook steadily for 10 minutes, adding the parsley for the last 2 minutes, then remove from the heat and leave to stand until cold.
5.
Pack the vegetables in cold sterilised jars. Strain in the cold vinegar mixture ensuring that the vegetables are completely covered. Cover and seal tightly. Keep in a cool, dark place for at least 1 month before using. Once opened, keep in the refrigerator and use within 1 week.
