Canned, long-lasting vegetables, Indian style

Ingredients for 6 servings:

• 500 g carrot(s)
• 500 g zucchini
• 500 g asparagus or kohlrabi
• 200 g chili pepper(s), mixed
• 200 g ginger
• 3 bell peppers, mixed
• 10 garlic cloves
• 4 m.-sized onion(s)
• 4 tbsp salt
• 1 tbsp peppercorns
• 2 tsp garam masala
• 1 tsp nutmeg, freshly grated
• 1 tsp fennel seeds, crushed with a mortar
• 3 bay leaves
• 200 g sugar
• 375 ml apple cider vinegar, 5%
• 1.1 liters of water

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 18 minutes

simple and vegetarian

Clean, peel, and dice the carrots, zucchini, and possibly kohlrabi, bell peppers, and ginger. Don’t cut the cubes too small so that you can easily remove them from the jar with a fork later. Cut the green stems off the tops of the chili peppers and cut the pods into pieces about 4-5 cm in size. Clean the asparagus and cut them into pieces about 4-5 cm in size. If it’s not asparagus season, I recommend kohlrabi as an alternative. Peel the onions and garlic. Cut the onions into eighths and halve the garlic. Place all the vegetables in a bowl, spread them out, and sprinkle with salt. Mix everything well and let it rest/infuse for 40 minutes. After the vegetables have rested for about 30 minutes, bring the remaining spices, vinegar, and water to a boil. Then simmer the vegetables in the prepared broth for 6-8 minutes. In the meantime, prepare the jars. Rinse them with cold water to prevent them from bursting when filling. Now place half a bay leaf in each jar. Now fill the jars with the vegetables, making sure they’re covered with liquid. Seal the jars and turn them upside down until they’ve cooled. I recommend letting the contents steep for at least 1 day. Depending on the jar size, this will yield 6-8 jars.