John Myers
Canned Sweet and Sour Vegetables
The perfect canned sweet and sour vegetables recipe with a picture and simple step-by-step instructions.
- 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.
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