Pickled vegetables

Name: Pickled vegetables
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 4 Garlic cloves; 6 oblong shallots; 2 orange and red peppers; 1 Perennial celery; 6 Mini eggplants; 2 yellow zucchini; 6 Turkish peppers (long and narrow); 200 g cherry tomatoes; 1 chili pepper; 1 can(s) (425 ml) Italian beans; 250 g Sugar; 1/4 l Vinegar; 1/4 l White wine; 7-10 Tbsp Salt; 1 l Olive oil to refill

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

4 Garlic cloves
6 oblong shallots
2 orange and red peppers
1 Perennial celery
6 Mini eggplants
2 yellow zucchini
6 Turkish peppers (long and narrow)
200 g cherry tomatoes
1 chili pepper
1 can(s) (425 ml) Italian beans
250 g Sugar
1/4 l Vinegar
1/4 l White wine
7-10 Tbsp Salt
1 l Olive oil to refill

Directions

1
Peel garlic and shallots. Clean and wash the vegetables. Depending on the variety, cut into slices or large pieces. Leave smaller vegetables whole. Carve the chilli lengthwise, remove seeds and chop. Rinse beans and let them drip off. Boil up sugar, vinegar, wine and 1/2 litre water.
2
Season with salt and chili. First cook garlic and shallots in it for about 12 minutes, remove. Then cook the rest of the vegetables in portions for about 12 minutes, beans and tomatoes for 1 minute. Drain everything well. Pour into prepared glasses. Cover with olive oil, close well. Shelf life approx. 2 weeks