Summary

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

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Instructions

1. 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).
2. Add the remaining ingredients to the stock, bring to the boil and cover the vegetables with them. Close the jars immediately.
3. Can be eaten as a quick salad or heated with boiled beef or braised meat.