At Edeli, we love food. Pure and simple.

At Edeli, we love food. Pure and simple.

Glen Elie's Recipe for Marinated Vegetables
This recipe is so easy and the results are loads of luscious sweet and zesty vegetables that can last for ages in the larder. Serve up with cured meats and cheese, a really eyebrow-lifting alternative to pickles.

1 sliced courgette
1 sliced seeded red pepper
1 sliced seeded green pepper
1 medium sliced onions
200ml Sotolongo Moscatel 15 year reserve white balsamic
100g sugar
3/4 tbsp curry powder
3/4 tbsp mustard seeds
1 fresh bay leaf
1 sprig of thyme

In a large casserole bring all the ingredients of the marinade to a fast boil. Add vegetables and simmer for 4 minutes. Allow to cool. Store in jam jars with airtight lids (this recipe should fill about 4 jam jars) and keep in cool storage. Use within 8 weeks.
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Last Updated on Thursday, 31 July 2008 21:27
 
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