Prep. and cooking time: 10 minutes
Waiting time: 2 days

Vegetable "achards" are particularly easy to make. They are served as an accompaniment (to rice, grain or curry dishes) or even as an hors-d'oeuvre as part of a more European menu. On Reunion Island, it's not uncommon to find achards served as a sandwich filling - perfect for vegetarians.

Achards are an oil-packed hors-d'oeuvre that will keep for only a few days, because the vegetables have only been blanched, not cooked. On the other hand, you can extend their keeping time by adding a few spoonfuls of salt and storing the jars in the refrigerator.

While the original recipe comes from Reunion Island, these hors-d'oeuvres are also found in the French West Indies, where different vegetables are sometimes used. In fact, almost any vegetable can be used to make achards.

1. Peel and cut the vegetables into thin strips; blanch in boiling water with the pinch of salt for 5 minutes; drain and dry well with a kitchen towel;
2. mash the garlic, ginger and chili in a mortar with the vinegar;
3. heat the oil in a pot without letting it bubble; add the saffron;
4. place the vegetables and the seasonings from the mortar into a large bowl; pour the hot saffron oil over top and combine well;
5. let marinate for two days in a cold place before serving; or while still very hot pack into hot sterilized jars.