Someone asked how? Another way is this - just fell upon it in my file.
Preserved Aubs - Grigson
Cut 1lb Aubs into 1” strips – salt to dehydrate.
Cook till tender in 5oz White Wine Vinegar (I use Cider) + enough water to cover.
Pat dry.
Finely chop 4 cloves Garlic/1-3 Chillies/2 sprigs Thyme.
Mix 5oz Olive Oil + 5oz Sunflower Oil.
In jar, layer Garlic mix/Aub/Oil/repeat, ending with Oil.
Settle for 2 hours & seal. “Keeps 6 months”.
