Green Beans and Carrots
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg carrot (s)
- 750 g beans, reen
- 750 ml vinegar, (wine vinegar)
- 500 g suar
- 2 sticks cinnamon
- 1 teaspoon clove (s)
- 2 piece (s) ginger
- 1 teaspoon pepper, white
- salt
Print Recipe
Pin Recipe Instructions
- Wash the carrots and peel them into ½ cm cubes. Remove the tips from the beans and cut the beans into 1 cm pieces. Cook the vegetables in salted water for about 20 minutes, then skim off with a slotted spoon and fill into glasses (twistoff 440 ml).
- Add the remaining ingredients to the stock, bring to the boil and cover the vegetables with them. Close the jars immediately.
- Can be eaten as a quick salad or heated with boiled beef or braised meat.
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