3 parsley roots

3 parsnips

3 carrots

10 radishes

2 turnips

1 small cabbage

1 pear

1/2 tsp. Salt

1 cup vinegar

1/4 tsp. pepper

1 pinch saffron, ground

1 cup greek wine (sweet Marsala)

1/2 cup honey

1 Tbsp. mustard

1/2 cup currants (zante raisins)

1 tsp. cinnamon

1 tsp. powder douce

1 tsp. anise seed

1 tsp. fennel seed

Peel vegetables and chop them into bite-sized pieces. Parboil them until just tender, adding pears about halfway through cooking time. Remove from water, place on towel, sprinkle with salt, and allow to cool. Then put vegetables in large bowl and add pepper, saffron, and vinegar. Refrigerate for several hours. Then put wine and honey into a saucepan, bring to a boil, and then simmer for several minutes, removing any scum that forms on the surface. Let cool and add currants and remaining spices. Mix well and pour over vegetables. Serve cold.