These have become a favorite, easy to make and delicious in many situations – as an accompaniment to meats or cheese, on sandwiches, with eggs, by itself on small toasts. It is technically a pickle, but it is very gently picked, the sourness is very subtle and the taste is more of olive oil and spices. 1 c tasty olive oil 1/4 c red wine vinegar 1/2 c white wine vinegar 1/2 c dry vermouth 1 quart water 2 TB kosher salt 1 TB whole coriander seeds 1 TB whole fennel seeds 2 whole dried chilies or 2 tsp chili flakes 4 whole bay leaves 1 TB brown sugar 1 tsp saffron threads. This is optional, but it is a nice addition. Several sprigs of fresh thyme, or 2 tsp dried Put all the above in a large saucepan over low heat while you prepare the vegetables. The goal with the vegetables is to have about 2 quarts, or perhaps a little more, of cut raw veggies. The exact proportions are not critical and the amounts given below are suggestions. As you prepare the veg, keep them separate. 1 medium onion peeled, halved vertically, and sliced thinly 1 large fennel bulb, sliced thinly vertically 2 medium carrots, peeled and sliced on the bias 1 c or so of small cauliflower florets 2 celery stalks, trimmed and sliced on the bias 8 cremini mushrooms, trimmed and cut in half Starting with the onion, then the fennel, cook each vegetable individually in the now-simmering spiced liquid until crisp-tender. Remove with a spider or slotted spoon and set aside. Continue with each veg until all are cooked. Let the veg and cooking liquid cool a bit. Put the veg into two 1-quart jars. You can be fancy and layer them for a pretty appearance, or just stuff them in as I do. Pour the unstrained cooking liquid into the jars to cover the veg. Cover and refrigerate for up to a month – as if they will last that long!