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Pickled Vegetables in Oil

5 from 7 votes
Course Dinner
Cuisine European
Servings 8 people
Calories 222 kcal

Ingredients
 

  • 400 g Mushrooms
  • 100 g Leek
  • 5 Shallots
  • 1 Eggplant fresh small
  • 2 Turkish peppers
  • 3 Garlic cloves
  • 3 Oregano sprigs
  • 3 Basil sprigs
  • 3 tablespoon Pink pepper
  • 4 Chili peppers
  • 260 Milliliters Grapeseed oil
  • 260 Milliliters Rapeseed oil
  • 3 tablespoon Dark balsamic vinegar
  • 150 Milliliters Red wine
  • 250 Milliliters Vegetable broth
  • 1 tablespoon Thyme honey
  • 1 Clementine Bio

Instructions
 

  • Bring the balsamic vinegar, red wine, vegetable stock and honey to the boil. Reduce the heat. Cut the vegetables into bite-sized pieces and cook them in portions. It should still be firm to the bite. Pour in some vegetable stock and wine if necessary.
  • Drain the vegetables over a sieve,
  • Wash the clementine with hot water and peel thinly. Cut the peel into pieces.
  • Put the vegetables with the herbs, garlic, clementine peel, chilli and pink pepper in the screw-top jars. Shake everything well and fill up with the oil. The vegetables should be completely covered with the oil. Close the jars with the lids.
  • Bring water to a boil in a saucepan. Remove the saucepan from the stove and put the glasses in the hot water. Leave the glasses in the hot water for 10 minutes. Take out of the saucepan, turn upside down and let cool down.
  • Put in a cool and dark place.

Nutrition

Serving: 100gCalories: 222kcalCarbohydrates: 3.5gProtein: 2.2gFat: 21.7g
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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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