CONSERVE DE LÉGUMES (VEGETABLE PRESERVE)

half a stick of celery
6 artichoke hearts, cut into quarters
4 carrots, sliced
200 g / 7 oz green olives
half a cauliflower, cut into small pieces
white wine vinegar
3 tbsp salt

Peel and cut the vegetables, pile them up in the jars and fill half the
remaining space with white wine vinegar, half with cold water. Add the salt
and leave sealed in the jars for 12 days.
Serve as part of the kémia.

preparation / preserving : 10 minutes / 12 days

country : Morocco
course : preserve

source : Casablanca Cuisine : French North African Cooking / Aline Benayoun



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