Pickled vegetables

Name: Pickled vegetables
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 3 Garlic cloves; 2-3 Branches of rosemary; 2 TEASPOONS Vegetable broth (instant); 1/4 l Red wine vinegar; 3 Bay leaves; 1-2 TEASPOONS black peppercorns; 2 TEASPOONS Salt; 1 TABLESPOON Sugar; 500 g Carrots; 4 Peppers (red and yellow; approx. 800 g); 500 g cherry tomatoes; 250 g Mushrooms; 1 can(s) (425 ml) Artichoke Hearts; 1/4 l Olive oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

3 Garlic cloves
2-3 Branches of rosemary
2 TEASPOONS Vegetable broth (instant)
1/4 l Red wine vinegar
3 Bay leaves
1-2 TEASPOONS black peppercorns
2 TEASPOONS Salt
1 TABLESPOON Sugar
500 g Carrots
4 Peppers (red and yellow; approx. 800 g)
500 g cherry tomatoes
250 g Mushrooms
1 can(s) (425 ml) Artichoke Hearts
1/4 l Olive oil

Directions

1
Peel the garlic. Wash the rosemary. Boil 1/2 litre water, broth, vinegar, garlic, bay leaf, 1 sprig of rosemary, peppercorns, salt and sugar. Let stand for 15-20 minutes. Peel or clean and wash the vegetables.
2
Cut carrots into slices, peppers lengthwise into pieces. Rinse artichokes and cut in half. Sieve the stock. Cook the vegetables one after the other: Peppers and carrots about 10 minutes, mushrooms and tomatoes about 6 minutes. Lift out the vegetables. Season to taste, stir in oil. Put the vegetables, artichokes and the rest of the rosemary in a large jar (approx. 3 litres). Cover with stock. Cover the vegetables and let them soak for about 24 hours.
3
Lift out the vegetables. Season to taste, stir in oil. Put the vegetables, artichokes and the rest of the rosemary in a large jar (approx. 3 litres). Cover with stock. Cover the vegetables and let them soak for about 24 hours. Keeps cold 5-6 days
4
waiting time approx. 24 hours