Preserved Vegetables (verdurine Sott”aceto)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ancient Roman | Sainsbury3 | 8 | Servings |
INGREDIENTS
| 900 | Water, 11/2 pints | |
| 600 | Wine or cider vinegar, 1 | |
| pint | ||
| 25 | g | Salt, 1oz |
| 3 | Carrots, sliced finely | |
| 2 | Courgettes, sliced finely | |
| 1 | Red onion, sliced | |
| 1/2 | Cauliflower, broken into | |
| small | ||
| florets or 1/2 | ||
| white cabbage | ||
| shredded | ||
| 1 | Bulb fennel, de-seeded and | |
| sliced finely | ||
| Olive oil |
INSTRUCTIONS
Put the water, vinegar and salt in a large saucepan and bring to the boil. Add as many of the vegetables as will fit comfortably under the surface and simmer for about 3 minutes or until the vegetables are still crunchy but no longer raw. Remove the vegetables with a slotted spoon and leave them to cool while blanching the remainder. When all the vegetables have been blanched and drained, leave them and the cooking liquid to cool separately. 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. Trickle some olive oil on top to form a fine layer, put the lid on the jar and leave in the refrigerator for at least 2 hours before serving. If you wish to keep the verdurine for longer than 2 weeks, store it in sterilised containers. Sterilise 4 bottling jars or jam jars with airtight, vinegar-proof lids, fill while the vegetables and liquid are still hot and seal. The verdurine will keep for up to 6 months if stored in this way. Converted by MC_Buster. NOTES : A small dish of mixed vegetables preserved in this manner makes a pleasant starter or light snack. 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. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: <1mg
Sodium: 1390.2mg
Potassium: 252mg
Carbohydrates: 11.3g
Fiber: 3.4g
Sugar: 2g
Protein: 3.1g