Preserved beans with carrots and shallots

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the beans. Peel and wash carrots and cut them lengthwise into sticks. Peel and halve shallots. Cook the beans and carrots in lightly salted boiling water for about 10 minutes. In the meantime peel and halve the onion.

2. 2

   Boil up vinegar, sugar, cloves, cinnamon sticks, onions and savory. Layer the cooked vegetables and the shallots in the prepared glasses. Pour sugar vinegar solution through a sieve and pour over the vegetables. Close the glasses immediately. Cook in an oven fat pan filled with hot water (electric oven: 100°C/ gas: level 1) for about 1 hour