Preserving Veggies In Olive Oil
Preserving Veggies In Olive Oil
Serve these in salads, pastas, or piled into sandwiches with pesto. A great addition to cheese and charcuterie boards, perfect for Mezze Parties.
Ready in: 50 minutes
Serves:
Complexity: very-easy
kcal:
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Ingredients
4 cups vegetable of your choosing
2 parts olive oil
1 part SIDS LOW SUGAR RASPBERRY VINEGAR
SIDS SALT & PEPPER to taste
Herbs of your choice
Flavorings of your choice
Directions
Choose your vegetable and cooking technique.
Roast (or grill) – zucchini, bell peppers, tomatoes, mushrooms, eggplant, sliced onions, whole garlic cloves, etc.
Blanch things like beets, green beans, artichoke hearts, heirloom beans etc.
Place cooked vegetables in a bowl.
Season generously with SIDS SALT & PEPPER and ¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR, enough to generously coat, and let stand 15 minutes. Add ½ cup olive oil. Add more of each if needed, sticking with proportions. ( 2 parts oil to one part vinegar.)
Add flavourings – fresh herbs, lemon zest, garlic cloves, preserved lemon, roasted garlic, chile flakes and hot chilies.
If planning to eat within the week, place all in a clean jar, removing air bubbles by stirring with a skewer or spoon, top with more oil, vinegar combination so veggies are completely submerged. Refrigerate.
If preserving for longer, after infusing with fresh herbs and garlic ( I just leave everything in the bowl, in the fridge overnight ) remove any fresh ingredients ( like herbs and garlic). Pack in a sterile jar- cover with oil vinegar marinade, remove any air bubbles, by stirring with a skewer. Refrigerate.