It may seem a little early to think about home-made holiday gifts, but with nature’s autumnal bounty, now is the perfect time to start making pretty jars of preserved vegetables. They make terrific, delicious gifts that feed the heart as well as the stomach!
A very common method of vegetable preservation in Italy is sott'olio, which means "under oil". Vegetables are "canned" this way to keep them through the winter; everything from rapini to carrots to grilled pumpkin can be preserved in olive oil. Grilled eggplant can be rolled up and tucked into jars, and roasted garlic cloves can be submerged, too.
To properly preserve vegetables using this method, olive oil must completely cover the vegetables, and you should run a knife through the jar to release all air bubbles. It is a simple process to keep food fresh, nearly "foolproof", as the oil blocks air from getting in and spoiling the goods.Following are two recipes for enjoying yourself or giving away.
Cipollini Sott'olio
Baby onions take on a sweeter essence when left to linger this way.
- Baby onions
- White wine
- 2-3 cloves of garlic
- Zest of 1 lemon or 1 orange (peels not grated zest)
- salt, pepper, red chile flakes, bay leaf - any combination of herbs you desire
- Extra Virgin Olive Oil
- canning jars (I prefer jars with rubber gaskets and metal closures)
Peel the baby onions and put them in a saucepan. Add about 1 cup or so of white wine, along with the seasonings of your choice. Bring to a boil and simmer about 7 minutes. Drain and cool completely. Remove the garlic and lemon peels.
Once they're cool, put them in a jar with a tight-sealing lid. Pack them in fairly tightly up to the top of the container, but not into the neck. Pour the olive oil over top to cover them completely. Run a knife through the jar to release the air bubbles. Seal the jars and store in a cool, dry place.
