Preserved Vegetables

You won’t believe how easy this is once you have the ingredients. You could even make a quarter of this amount.

I like to leave some of the vegetables whole or in large chunks so they look beautiful in the jars. You can use any vegetables you like, the more colours you have the merrier. The bulb spring onions from Tropea in southern Italy are a beautiful red and come in all different sizes and they are lovely in this recipe. The larger ones will have to be halved or chunked to allow