Cooks in: 1h
Levels: Easy
Serves: 18
List of Ingredients
- 3 CUPS of carrot, sticks
- 3 CUPS of fennel, sticks
- 3 CUPS of celery, sticks
- 3 CUPS of cauliflower florets
- 3 CUPS of red and yellow bell pepper, sticks
- 1 CUP of white wine vinegar
- 1 CUP of dry white wine
- 1/2 CUP of honey
- 1 1/2 CUPS of green onions, sliced in half (stem still on)
- 1/2 CUP of extra-virgin olive oil
- 1/2 CUP of sunflower oil or corn oil
- 5 of shallots
- 2 of red onions, sliced
- 3 of bay leaves
- 1/4 CUP of sugar
- 1/4 CUP of salt
Method
1
Add the vinegar, wine, oils, honey, sugar, bay leaves, and salt to a saucepan. Bring to a boil, turn off the heat and let cool.
2
Blanch the vegetables separately in boiling salted water: Boil the carrots for 4 minutes, the celery and fennel for 3 minutes, the bell peppers for 2 minutes, the onion and green onion for 3 minutes, the shallots for 5 minutes and the cauliflower for 3 minutes.
3
Drain and transfer directly to a bowl with cold water and ice. Then dip them in the seasoning and place them in the fridge overnight.
4
In an airtight container, the mixed veggies can last up to ten days. In sterilized jars, they’ll last 2-3 months!