Pickled vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
120 mins
120 mins
TOTAL TIME
120 mins
120 mins
Ingredients
Servings:
1
- 6 Garlic cloves
- 2 pots Thyme (alternatively dried thyme)
- 1 l White wine vinegar
- 400 g Sugar
- 3 TABLESPOONS Mustard seeds
- 2 TEASPOONS black peppercorns
- 6 small bay leaves
- 500 g Shallots
- 2 red peppers
- 4 green peppers
- 1.5 kg small white mushrooms
- 7-10 Tbsp Preserving Cellophane
- 7-10 Tbsp Rubber Rings
Directions
- 1
Peel the garlic cloves. Wash the thyme. Bring vinegar, 1/2 litre water, sugar, spices and garlic to the boil, cover and cook over a low heat for about 10 minutes. Peel the shallots. Clean, wash and cut the peppers into strips.
- 2
Wash and clean the mushrooms and dab dry with kitchen paper. Blanch the vegetables separately in portions in the stock (shallots for about 5 minutes, peppers for about 4 minutes, mushrooms for about 2-3 minutes). Layer the vegetables in prepared glasses.
- 3
Pour the boiling-hot stock over it, so that it stands about finger-wide over the vegetables. Close the jars with preserving cellophane and rubber rings. Store in a cool and dark place.
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