Tender oil-preserved vegetables are great for tossing in salads or mixing into couscous, tabouli and other grain-based dishes.
Vegetable Medley Preserved in Oil Recipe
• Fresh vegetables, such as broccoli, carrot, cauliflower, cucumber, eggplant, sweet pepper, turnip, zucchini, etc.
• Fresh herbs, such as basil, bay leaves, oregano, tarragon, etc.
• Whole coriander seeds, dill seeds and juniper berries
• Cider or wine vinegar
• Olive oil
1. Slice vegetables in 1⁄4-inch rounds, or dice them. Chop herbs and combine them with seeds.
2. Add a thin layer of vinegar to an enamel or stainless steel saucepan—just about enough to cover vegetables. Heat until vinegar just starts to boil, then reduce heat to maintain a simmer. Immerse vegetables in boiling vinegar for 1 to 3 minutes (longer for coarser vegetables), simmering gently.
3. Drain quickly and place vegetables in jars, alternating them with herb-seed mixture and a pinch of salt. Do not pack jars too tightly.
4. Pour oil over mixture, covering with a layer about 1⁄4- to 1⁄2-inch-thick, but allowing an air space of 11⁄2 inches below rim. Seal jar with a lid and screw-on band, and store in a cool place (50 to 59 degrees).
5. Vegetables are ready to enjoy in 1 or 2 months, and will keep for at least 1 year. Once jar is opened, add oil as needed to ensure vegetables stay submerged and no mold forms. Store opened jars in refrigerator.Learn more preservation techniques in Preserving Fruits and Vegetables for Winter.