Pickled Vegetables 3

Ingredients for 1 servings:

• 3 kg vegetables (e.g. celery, carrots, onions, zucchini, young eggplant(s), green tomatoes)
• 1 liter white wine
• 1 liter of vinegar, preferably grape vinegar
• 200 g salt
• 200 g sugar
• 200 ml olive oil
• 20 peppercorns

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

Can be eaten immediately and lasts for a year without refrigeration

You can use any type of vegetable, depending on the season. For example, young, unripe tomatoes, young eggplants, 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 them into two bowls according to type/hardness: anything that grows underground or is very hard, e.g. celery, goes in one bowl, the rest in the other. Bring all the other ingredients to a boil in a large pot. 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 the heat and first put the vegetables in sterilised jars, then fill up with the stock. Screw the jars shut and let them cool.