• balsamic vinegar 1 30ml Vinegar - balsamic, white, red wine, rice wine, champagne
  • beets 4 cups vegetable of your choosing: beets, zucchini, summer squash, eggplant, peppers, tomatoes, mushrooms, green beans, heirloom beans.
  • herbs Herbs- rosemary, basil, thyme, sage,
  • lemon zest Flavorings- raw or roasted garlic, garlic scapes, chili flakes, lemon zest, preserved lemon, hot chilies
  • olive oil 2 30ml Olive oil
  • salt and pepper Salt and pepper to taste
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How to make it

  1. Choose your vegetable and cooking technique.
  2. Roast (or grill)
  3. zucchini, bell peppers, tomatoes, mushrooms, eggplant, sliced onions, whole garlic cloves, etc.
  4. Blanch things like beets, green beans, artichoke hearts, heirloom beans etc.
  5. Place cooked vegetables in a bowl. Cover with 2 parts oil, to one part vinegar, enough to generously coat. For example, start with cup oil and cup vinegar.
  6. Add more if needed sticking with proportions.
  7. Salt and pepper to taste, be generous, as you will most likely be adding more oil in vinegar to the jar.
  8. Add flavorings
  9. fresh herbs, garlic, lemon zest, preserved lemon, roasted garlic, chili flakes, and hot chilies. If planning to eat within the week, place all in a jar, removing air bubbles by stirring with a skewer or spoon, top with more oil, vinegar combination, so veggies are completely submerged.
  10. Refrigerate, if preserving for longer, after infusing with fresh herbs and garlic. Remove any fresh ingredients. Pack in a sterile jar
  11. cover with oil vinegar marinade, remove any air bubbles, by stirring with a skewer.
  12. Refrigerate.NOTES: The Olive Oil should harden in the fridge and this is a good really good sign that your veggies are cold enough. If you don't see this hardening after 24 hours, I suggest storing in the freezer.