Concetta’s vegetable preserves

We’re continuing our festive series with antipasti. While we were in Adrano, in the province of Catania, we met 78-year-old Concetta. She showed us how she prepares traditional Sicilian preserves using the vegetables she knows best: Etna’s violet cauliflower, violet artichokes from Ramacca, and cardoncelli mushrooms. The vegetables are boiled in water and vinegar, then preserved simply in extra virgin olive oil — a method that prevents fermentation. You can store safely in a cool, dark place for many months. Concetta doesn’t sterilise her jars, instead she relies on the vinegar boil and careful oil coverage, making sure to check the jars after about 45 days and topping up the oil if needed. At the end of filming, the family brought out the arancini for a celebratory feast… we only wish we had that recipe too! But perhaps it gives us an excuse to visit again…

Ingredients

Violet Cauliflower
1 kg violet cauliflower (2.2 lb), cut into small florets
1 litre water (4¼ cups)
200 ml white wine vinegar (¾–⅞ cup)
1 large tablespoon fine sea salt (about 20 g)

Violet Artichokes
Ingredients
1 kg whole artichokes (2.2 lb)
1 litre water (4¼ cups)
Juice of 1 lemon (about 3–4 tablespoons)
1 litre water (4¼ cups)
200 ml white wine vinegar (¾–⅞ cup)
1 tablespoon fine sea salt.

Cardoncelli Mushrooms
1 kg cardoncelli mushrooms (2.2 lb)
1 litre water (4¼ cups)
200 ml white wine vinegar (¾–⅞ cup)
1 tablespoon fine sea salt
½ garlic clove, very finely diced
½ teaspoon dried oregano
Black pepper (optional)
3 bay leaves

Method

Cauliflower:

Bring the water, vinegar and salt to boil. Add the cauliflower florets.
The vegetables should not be completely submerged — stir continuously and cook for 45 minutes.
Drain very well and leave to cool completely.
To preserve: pack the cauliflower into clean jars.
Do not add any seasoning.
Cover completely with extra virgin olive oil. Remove all air bubbles, seal, and store.

Artichokes:

Remove the tough outer leaves from the artichokes.
As you work, keep the tender leaves and hearts in lemon water to prevent browning.
Trim away the pointed tops until only the pale purple heart remains. Boil the hearts in the water, vinegar and salt for 45 minutes. Drain well and cool completely.
To preserve: Pack the artichokes into jars without seasoning.Cover fully with extra virgin olive oil, removing all air.
Seal and store.

Mushrooms:

Cut the mushrooms into small pieces, including the stalks.
Boil in the water, vinegar and salt for 45 minutes. Drain very thoroughly.
Wrap the mushrooms in a clean tea towel and leave to dry for 24 hours.
To preserve: gently mix the mushrooms with the garlic, oregano and black pepper.
Pack tightly into jars, tapping the jar to eliminate air pockets.
Place the bay leaves on top then fill completely with extra virgin olive oil.