Pickled Vegetables 3

Summary

Ingredients

• 3 kg vegetables (e.g. celery, carrots, onions, courgettes, young aubergines, green tomatoes)
• 1 liter white wine
• 1 liter vinegar, preferably grape vinegar
• 200 g salt
• 200 g suar
• 200 ml olive oil
• 20 peppercorns

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Instructions

1. You can take any kind of vegetable, depending on the season. For example, young, unripe tomatoes, young aubergines, onions, fennel, celery, zucchini, cauliflower, carrots, yellow and red peppers.
2. Wash the vegetables well, dry them and cut them into bite-sized pieces. Now divide into two bowls depending on the type / hardness: whatever grows underground or is very hard, e.g. celery, goes into one bowl, the rest into the other.
3. Bring all the other ingredients to a boil in a large saucepan. First add the vegetables from the first bowl, i.e. the harder ones, cover and cook for 3 minutes. Then add the vegetables from the second bowl, cover again and this time cook for two minutes.
4. Remove from heat and first put the vegetables in sterile jars, then fill up with the stock. and . Screw on the glasses and let them cool down.