Canned Sweet and Sour Vegetables

5 from 2 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 38 kcal


  • For the brew:
  • 300 ml Wine-Flavored vinegar
  • 350 ml Apple juice
  • 200 ml Water
  • 40 g Sugar
  • 10 g Salt
  • 4 g Whole caraway seeds
  • 5 g Yellow mustard seeds
  • Vegetables: cleaned and weighed
  • 500 g Zucchini
  • 2 Peppers yellow and red
  • 250 g Carrots
  • 250 g Onions


  • Mix the ingredients for the brew and bring to the boil. Cook for 5 minutes from the boiling point. Quarter the zucchini lengthways and then cut into slices approx. 5 mm thick. Halve the peppers, divide the halves into thirds and then cut across into 5 mm thick strips. Cut the carrots and the quartered onions into slices (5 mm). First add the carrot slices to the boiling stock and simmer for 3 minutes. Then add the remaining vegetables, stir and bring to the boil. From this point on, cook for about 7 minutes. The vegetables should still have bite. Then quickly fill into 3 prepared screw-top jars and close quickly.


Serving: 100gCalories: 38kcalCarbohydrates: 8gProtein: 0.6gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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