preserved veggies

An easy delicious way to preserve summer's vegetables in Olive oil and vinegar.  Serve these in salads, pastas, or piled into sandwiches with pesto. A great addition to cheese and charcuterie boards, perfect for Mezze Partys!

PRESERVING VEGGIES IN OLIVE OIL

Olive oil

Vinegar – balsamic, white, apple cider, red wine, rice wine, champagne, sherry vinegar

Salt and pepper

Herbs- rosemary, basil, thyme, sage,

Flavorings- roasted garlic, garlic scapes, chili flakes, lemon zest, preserved lemon, dried chilies

Choose your vegetable and cooking technique.

Roast (or grill) &#8211; zucchini, bell peppers, tomatoes, mushrooms, eggplant, sliced onions, whole garlic cloves, etc.

Blanch things like beets, green beans, artichoke hearts, heirloom beans etc.

Season generously with salt and pepper and  1/4 cup 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 flavorings &#8211; 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 raw garlic). Pack in a sterile jar- cover with oil vinegar marinade, remove any air bubbles, by stirring with a skewer. Refrigerate.

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PRESERVING VEGGIES IN OLIVE OIL

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The most viewed preserved veggies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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PRESERVING VEGGIES IN OLIVE OIL

The most viewed preserved veggies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine