INGREDIENTS

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