Pickled Vegetables 3

by Editorial Staff

Summary

Prep Time	1 hr
Cook Time	5 mins
Total Time	1 hr 5 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

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

Instructions

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.
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.
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.
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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.