Sott'aceto & Sott'olio

SOTT'ACETO
Marinating in Vinegar

This preparation is suitable for new onions, carrots, turnips, small cucumbers, peppers, string beans and celery. The vinegar has to be very good but not too strong, and preferably white so as not to change the color of the vegetables or make them too sour.

2 1/2 lbs. mixed vegetables (onion, turnips, celery, cucumbers, carrots, cauliflower)
1 1/2 qts. vinegar
1 bay leaf
1 pinch of sugar
1 clove garlic
1 clove
5 white peppercorns
salt
1 pinch of tarragon
1 cinnamon stick
1 tsp. olive oil

Clean, wash and cut the vegetables according to the various types. Boil half the amount of vinegar, let cool and set aside. In a large saucepan bring to a boil the remaining vinegar with 1/2 bay leaf, a pinch of sugar, the clove garlic, the clove, 5 peppercorns, and a pinch of salt. Add the vegetables and let cook for at least 3 mins, according to the type of greens.

Remove the pot from the heat and, when the vinegar has cooled, drain the vegetables and place them in a jar. Add the remaining bay leaf and the peppercorn, tarragon, cinnamon, oil and vinegar that had been set aside. Cover the jar with an air-tight cover. Store for later use.

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SOTT'OLIO
Preserving in Oil

This preparation is suitable for small artichokes, mushrooms and eggplants.

Prepare the vegetables in the same way as for sott'aceto. Cook them in 3 parts vinegar to 1 part water with a pinch of salt until they are tender, but still crisp. Drain and let dry on a clean towel. Then place in a jar with few peppercorns, a few bay leaves, and a piece of cinnamon. Cover completely with extra-virgin olive oil, close the jar with an air-tight cover and save it for later use