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🍽️ Pickled Mediterranean Vegetables

305 kcal · 30 min · 4 servings

Ingredients

• 500 g red bell peppers (mixed)
• 500 g yellow bell peppers (mixed)
• 250 g eggplants
• 250 g zucchini
• 250 g cherry tomatoes
• 250 ml white wine vinegar
• 250 ml good white wine
• 8 peppercorns
• 8 allspice berries
• 1 tsp mustard seeds
• 1 untreated lemon
• 4 slices fresh, peeled ginger
• 1.5 tsp salt
• 150 g sugar
• 6 sprigs thyme
• 3 sprigs rosemary
• 3 garlic cloves

Instructions

1. 1. Wash the bell peppers thoroughly and remove the inside.
2. 2. Wash the eggplants and the zucchini.
3. 3. Cut off the stem ends of the eggplants and the zucchini.
4. 4. Cut the vegetables into roughly equal-sized pieces.
5. 5. Bring water to a boil in a pot.
6. 6. Cut the tomatoes crosswise at the stem end.
7. 7. Blanch the tomatoes briefly in the boiling water (cook briefly in boiling water).
8. 8. Drain the tomatoes.
9. 9. Rinse the tomatoes under cold running water.
10. 10. Remove the skin from the tomatoes.
11. 11. Mix 250 milliliters of water with the wine vinegar and the wine in a pot.
12. 12. Add the pepper, the allspice, and the mustard seeds.
13. 13. Wash the lemon.
14. 14. Slice the lemon into thin slices.
15. 15. Add the lemon slices together with the ginger slices, the salt, and the sugar.
16. 16. Bring the mixture to a boil.
17. 17. Let the mixture simmer for 10 minutes.
18. 18. Add the bell peppers.
19. 19. Let the bell peppers simmer for 7 minutes.
20. 20. Add the eggplants and the zucchini.
21. 21. Cook the vegetables for 2 minutes.
22. 22. Add the cherry tomatoes.
23. 23. Warm the cherry tomatoes in the broth.
24. 24. Prepare the jars.
25. 25. Wash the thyme and the rosemary.
26. 26. Shake the herbs dry.
27. 27. Remove the leaves from the thyme and the needles from the rosemary.
28. 28. Drain the vegetables and catch the broth.
29. 29. Distribute the vegetables onto the jars.
30. 30. Return the broth to the pot.
31. 31. Boil the broth vigorously for 5 minutes without a lid.
32. 32. Pour the broth over the vegetables in the jars.
33. 33. Seal the jars immediately.
34. 34. Place the jars upside down for 5 minutes.
35. 35. The shelf life is approx. 6 months.

Nutrition per serving

• kcal: 305
• Protein: 6 g · Fett/Fat: 1 g · Carbs: 52 g