Boiled, spicy vegetables

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Peel the shallots and garlic. Cut garlic into thin slices. Boil both in about 2 1/2 l water. Season with salt, peppercorns and bay leaf. Clean and wash the mushrooms, also put them into the boiling water.

2. 2

   Let them boil for about 5 minutes. In the meantime clean, wash and cut the zucchini into large pieces. Wash the herbs as well and pluck them from the stalks. Pour all ingredients into 6 carefully prepared preserving jars. Pour the cooking liquid up to 2 cm below the rim of the jar. Close the jars tightly. Fill the fat pan of the oven about 1 cm high with water. Place glasses on top. Make sure that the glasses do not touch each other.

3. 3

   Close the jars tightly. Fill the fat pan of the oven about 1 cm high with water. Place glasses on top. Make sure that the glasses do not touch each other. Sterilize in the preheated oven (electric stove: 150 °C/ gas: level 1) for approx. 2 1/2 hours. If necessary, add more water in between.