ONE, this traditional French farmhouse recipe is the best way to use up your last garden veg!
Vegetable Medley from Preserving Food Without freezing or Canning
Vegetables- (zucchini, cucumber, eggplant, sweet pepper, carrot, turnip, cauliflower, broccoli, etc.)
Fresh Herbs (basil, tarragon, oregano, bay leaves, etc.)
Dill Seeds, Coriander Seeds and Juniper Berries (mostly for cauliflower and broccoli)
Enamel or stainless steel saucepan
Canning Jars and Lids
Slice the veg in 1/4" rounds or dice them. Chop and mix the herbs with the seeds.
Pour enough vinegar into an enamel or stainless steel saucepan to cover the vegetables (you can start off with small quantities). Heat the vinegar until it just starts to boil. Immerse the veg in the boiling vinegar for one to three minutes (depending on the texture of the vegetable used). Simmer gently during this time.
Drain quickly and place the veg in jars, alternating them with the herb mixture and a pinch of coarse salt. Do not pack the jars too tightly. Pour oil over the veg, covering them with a layer about 1/4 to 1/2- inch thick, but allowing an air space of one and a half inches below the rim. Seal with a screw-on lid and store in a rather cool place (50-59 degrees F). The veg will be ready in one or two months and will keep for at least a year. Once the jar has been opened, always be sure to top off with a little more oil to ensure that no mold forms.
This recipe is delicious and goes very well with tabouli, couscous, rice.
and TWO, you will love this guy, Sandor Katz! we use his book Wild Fermentation all the time! This video shows you how to ferment vegetables.