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
Print Recipe
Pin Recipe 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.
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