Preserved Vegetables from Limoncello and Linen Water by Tessa Kiros

Ingredients

• 400 g (14 oz) firm inner celery sticks with some leaves
• 200 g (7 oz) green beans, topped
• 600 g (1 lb 5 oz) small carrots, scrubbed, with some green tops attached
• 900 g (2 lb) red bulb spring onions (scallions)
• 600 g (1 lb 5 oz/about 2) small eggplants (aubergines), halved or quartered lengthways, then cut into thick slices
• 1.2 kg (2 lb 11 oz) peppers (capsicums), half red and half yellow, stems and seeds removed, cut into nice chunky pieces
• 2 litres (70 fl oz/8 cups) sunflower oil
• 500 ml (17 fl oz/2 cups) olive oil
• small fistful of black peppercorns
• 3-4 small chillies, dried or fresh
• 500 g (1 lb 2 oz) coarse salt
• 2 litres (70 fl oz/8 cups) white wine vinegar
• 2 long fennel bulbs, cut lengthways into 6 wedges attached at the base
• 2 litres (70 fl oz/8 cups) cold water
• 800 g (1 lb 12 oz) trimmed cauliflower, cut into large florets