Jugged Vegetables

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(Recipe ID: 174)

Serves 6

Preparation time: 30 minutes plus cooling; Cook time: 1 hours

Source: Vito De Carolis

"Jugged" is an old fashioned term for marinating food in a large container or "jug."

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

10 ounces Frozen artichokes
1/2 pound Brocolli
1 pound Green beans with 1/4 pound bacon
10 ounces Brussels sprouts
1 pound Cauliflower
6 Large outer celery ribs
1 pound Zucchini
1 cup Extra virgin olive oil (suggested lemon infused) *
1 cup Cider vinegar
1 cup Wine vinegar *
1 tablespoon Assorted seasonings (3/4 Gold Mediterrranean blend plus 1/4 Dukkah suggested) *
1 tablespoon Eucalyptus honey *
1 teaspoon Ground ginger *
1 Bunch green onions, thinly sliced
2 ounces Pimiento strips

Make Marinade:

In a large saucepan, combine cider vinegar, wine vinegar, seasoning, honey, and ginger.
Bring to boiling.
Stir, reduce heat and simmer for 3 minutes.
Remove from heat and cool.

Prepare Vegetables:

Cook artichokes, as directed on package, then drain.
Cut other vegetables into large bite-size pieces.
Cook each vegetables separately in unsalted, boiling water just until tender crisp.
Drain well.
Combine drained vegetables in a large, wide-mouth jar or glass or ceramic bowl.
Save and use broth.
Mix cooled marinade with extra virgin olive oil; pour over vegetables.
Chill in the refrigerator overnight.
Shake or stir vegetables to distribute flavor evenly.
One hour before serving, add garnish. (If refrigerated, this recipe will keep for 5 to 7 days).

The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.