Marinated vegetables Mediterranean style

These have become a favorite, easy to make and delicious in many situations – as an accompaniment to meats or cheese, on sandwiches, with eggs, by itself on small toasts. It is technically a pickle, but it is very gently picked, the sourness is very subtle and the taste is more of olive oil and spices.

Veg

1 c tasty olive oil
1/4 c red wine vinegar
1/2 c white wine vinegar
1/2 c dry vermouth
1 quart water
2 TB kosher salt
1 TB whole coriander seeds
1 TB whole fennel seeds
2 whole dried chilies or 2 tsp chili flakes
4 whole bay leaves
1 TB brown sugar
1 tsp saffron threads. This is optional, but it is a nice addition.
Several sprigs of fresh thyme, or 2 tsp dried

Put all the above in a large saucepan over low heat while you prepare the vegetables.

The goal with the vegetables is to have about 2 quarts, or perhaps a little more, of cut raw veggies. The exact proportions are not critical and the amounts given below are suggestions. As you prepare the veg, keep them separate.

1 medium onion peeled, halved vertically, and sliced thinly
1 large fennel bulb, sliced thinly vertically
2 medium carrots, peeled and sliced on the bias
1 c or so of small cauliflower florets
2 celery stalks, trimmed and sliced on the bias
8 cremini mushrooms, trimmed and cut in half

Starting with the onion, then the fennel, cook each vegetable individually in the now-simmering spiced liquid until crisp-tender. Remove with a spider or slotted spoon and set aside. Continue with each veg until all are cooked. Let the veg and cooking liquid cool a bit.

Put the veg into two 1-quart jars. You can be fancy and layer them for a pretty appearance, or just stuff them in as I do. Pour the unstrained cooking liquid into the jars to cover the veg. Cover and refrigerate for up to a month – as if they will last that long!

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