By Tamar Adler
- Total Time
- 1 hour, plus marinating
- Rating
- 5(50)
- Notes
- Read community notes
I wrote that I found these perfect — the ur-preserves — and then tasted them again. And I can only affirm it as a truth. They are richer than plain vinegar pickles, which lets them be their own hors d'oeuvre, in a small chilled bowl, with olives perhaps alongside. They are deeper tasting and more eloquent than crudité. They are piquant enough to awaken the appetite without sating it. I love them, and they are very simple to make.
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Ingredients
Yield:About 8 servings
- 1cup good olive oil
- ½cup white-wine vinegar
- ¼cup red-wine vinegar
- 4tablespoons good white wine
- 4cups water
- 5½teaspoons iodized salt
- 1tablespoon coriander seeds
- 1tablespoon fennel seeds
- 3teaspoons brown sugar
- 2whole dried chilies
- 2whole bay leaves
- 1teaspoon saffron threads
- A few whole branches fresh thyme
- 1medium onion, halved vertically, then sliced vertically
- 2cups thinly, vertically cut fennel
- 6cups quartered cauliflower or flavorful mushrooms, like trumpets, king oysters and creminis (separated by type)
- 2cups thinly, diagonally cut celery
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
289 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 707 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a pot, bring the liquids, spices and herbs to just below a boil.
Step
2
Cook each vegetable, separated by type, in the seasoned liquid. Start with the onion, then fennel, then cauliflower or mushrooms, then celery. Cook each until it can be pierced with a knife and tastes delicious. As each batch is done, scoop it out with a slotted spoon or a hand-held sieve. Place on a cookie sheet to cool.
Step
3
If spices or bits of herb stick to the vegetables, put what you can back in the pot and don’t worry about the rest — everything will marinate together, so things will redistribute. When all the vegetables are cooked, layer them in a 1-quart Mason jar — it looks nice if you do mushrooms, then onions and so on. Pour all of the cooking liquid over them, without straining. The olive oil in the liquid will rise to the top and create a seal.
Step
4
Serve alone as an hors d’oeuvre, or as part of a salad, or on little buttered toasts. Or in an omelet. Or in a sandwich. Anywhere, really, but in a strawberry tart. Refrigerate for up to a month.
Ratings
5
out of 5
50
user ratings
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Cooking Notes
Brooke McGowen
How long does it have to marinate?
Margaret
Now, after making this tasty recipe, I believe it would be extremely unwise to process these vegetables in a water bath, in an attempt to "can" them for indefinite storage. While I didn't measure it, I am confident that the pH of the finished product is far too high (not acidic enough) to prevent the production of botulinum toxin under anaerobic conditions.
Tamar Adler
I'm sure the ratio is correct, but if yours didn't cover, I hope you added water and a bit more vinegar and adjusted seasoning accordingly, rather than let them shiver.
Yes, I used several jars.
Alicia
Since I can't follow a recipe, I shiftrf the proportions of oil and vinegar - tad less oil, tad more vinegar. I used Aleppo pepper instead of dried chilies. Also, I didn't have celery (what!?) on hand, so I used organic carrots. In any case, the recipe worked out wonderfully and filled two quart jars with veg and marinade. I used onion, fennel, cauliflower, and carrots. Even after one day of marinating this was delicious. I served them with freshly baked bread and they were popular!!
Tamar Adler
Hello. I used iodized salt because it is what I had. If you use kosher, it'll probably take a touch more, and you'll be able to tell easily by taste when you've gotten there.
Heather
You can leave them for a month, but they are good to go straight after cooking
April
So happy to find this recipe! I made it when it was published and loved!
susan
Is there a worthwhile substitute for the saffron? Or can it be omitted entirely without sacrificing flavor?
Clint
Question, Do I let the liquid cool first, or am I good to just pour the hot liquid over the veg? Don't want to end up with mush
Alicia
Since I can't follow a recipe, I shiftrf the proportions of oil and vinegar - tad less oil, tad more vinegar. I used Aleppo pepper instead of dried chilies. Also, I didn't have celery (what!?) on hand, so I used organic carrots. In any case, the recipe worked out wonderfully and filled two quart jars with veg and marinade. I used onion, fennel, cauliflower, and carrots. Even after one day of marinating this was delicious. I served them with freshly baked bread and they were popular!!
JR Baksdale
Are you sure the ratio of vegetables to liquid printed here is correct? I just made this and the liquid didn't cover the cauliflower, when cooking, and didn't come close to covering the finished vegetables. Neither was a 1 quart jar (even close to) big enough to hold it all - did you use several?
Tamar Adler
I'm sure the ratio is correct, but if yours didn't cover, I hope you added water and a bit more vinegar and adjusted seasoning accordingly, rather than let them shiver.
Yes, I used several jars.
inessa
why iodized salt in this case. I have not used it in YEARS. Only kosher or sea salt.
Tamar Adler
Hello. I used iodized salt because it is what I had. If you use kosher, it'll probably take a touch more, and you'll be able to tell easily by taste when you've gotten there.
Isabele
Do you need to put the jars to boil for 5-7 minutes afterwards as you would in canning?
Margaret
Not if you refrigerate and eat it within a month or so, as the recipe specifies. You should not expect to store this on a shelf at room temp. for a long period without proper canning in a hot water bath. (And I'm not sure how that would affect the texture!)
Margaret
Now, after making this tasty recipe, I believe it would be extremely unwise to process these vegetables in a water bath, in an attempt to "can" them for indefinite storage. While I didn't measure it, I am confident that the pH of the finished product is far too high (not acidic enough) to prevent the production of botulinum toxin under anaerobic conditions.
Tamar Adler
I'm with Margaret. They shouldn't be hot-water processed. These are much more like a sott'olio pickle. They will stay good in the refrigerator for at least a month. I admit, I just finished the first batch I made, for the column, which had a good deal longer than a month of age on them. I survived, and they were delicious.
Brooke McGowen
How long does it have to marinate?
Christine
it says a month
Heather
You can leave them for a month, but they are good to go straight after cooking
Amy
What's the answer??
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