Pickled vegetables

Name: Pickled vegetables
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 Garlic cloves; 2-3 Branches of rosemary; 2 TEASPOONS Vegetable broth (instant); 1/4 l Vinegar; 3 Bay leaves; 1-2 TEASPOONS Peppercorns; 2 TEASPOONS salt, approx. 1 tablespoon sugar; 500 g Carrots; 4 Peppers (red and yellow; approx. 800 g); 500 g cherry tomatoes; 250 g small mushrooms; 1 can(s) (425 ml) Artichoke Hearts; 1/4 l Olive oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

3 Garlic cloves
2-3 Branches of rosemary
2 TEASPOONS Vegetable broth (instant)
1/4 l Vinegar
3 Bay leaves
1-2 TEASPOONS Peppercorns
2 TEASPOONS salt, approx. 1 tablespoon sugar
500 g Carrots
4 Peppers (red and yellow; approx. 800 g)
500 g cherry tomatoes
250 g small mushrooms
1 can(s) (425 ml) Artichoke Hearts
1/4 l Olive oil

Directions

1
Peel the garlic. Wash the rosemary. Boil 1/2 l water, broth, vinegar, garlic, bay leaf, 1 sprig of rosemary, peppercorns, salt and sugar. Let stand for 15-20 minutes
2
Peel or clean and wash the vegetables. Cut carrots into slices, peppers lengthwise into pieces. Rinse and halve artichokes
3
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
4
Layer the vegetables, artichokes and the rest of the rosemary in a large glass (approx. 3 l). Cover with stock. Cover the vegetables and let them soak for about 24 hours. Keeps cold 5-6 days
5
Extras for the buffet: A French cheese platter, equipped with e.g. Brie, blue cheese & Comté, is always very popular. Baguette, pistachios, nuts and olives round everything off