This recipe started to evolve a few months ago, when I really fancied making vegetables a la greque to go with a lentil salad for work lunches. Since then I’ve made it many times, and adapted the recipe each time until it really suits my tastes. It’s not a la greque at all any more, as there isn’t any lemon juice or oil in it! But it is a lovely mild pickle full of herbs, and as well as being great with lentils it goes beautifully with any beans, and roasted vegetables too.
As well as the vegetables below, I’ve pickled cherry tomatoes, chayote, green beans, and broccoli using this method, they were all delicious.
For the pickling liquid
5 tbsp white balsamic vinegar
1 tbsp dried oregano
1/4 tsp caraway seeds
15 g parsley, chopped (including stalks)
10 g dill, chopped (including stalks)
50 ml water
a large pinch of salt
a large pinch of sugar
For the vegetables
1 cauliflower, around 425 g when prepared
6 mushrooms, around 120 g
1/2 a courgette, around 125 g
Cut the cauliflower into bite sized florets and cook until just starting to soften, I steam mine in the microwave for 3 and a 1/2 minutes.
Cut the mushrooms into quarters, and the courgette into small chunks.
Put the mushrooms, courgette, and all of the pickling ingredients except the parsley and dill into a saucepan and bring to a simmer with the pan covered. Turn down the heat and cook gently for 5 minutes, until the courgette has softened. Add the cauliflower and fresh herbs to the pan, mix well, and leave to cool with the lid on.