Pikant mariniertes Gemüse

Name: Pikant mariniertes Gemüse
Prep time: 45 min
Cook time: 20 min
Total time: 2 d 1 h
Yield: 8
Cuisine: German
Ingredients: 150 g green beans; 2 yellow bell peppers; 2 red bell peppers; 250 g zucchini; 2 Garlic cloves; 0.25 l water; 0.5 l wine vinegar; 100 g sugar; 2 tbsp salt; 0.5 bunch thyme; 4 small carrots; 10 eggs; 2 red onions; 6 bay leaves; 2 tsp mustard seeds; 1 tsp black peppercorns; 4 sprigs Rosemary; 0.5 l water; 0.5 l wine vinegar; 2 tsp salt

Prep: 45min

| Servings: 8 | Cook: 20min

Spicy marinated vegetables is a recipe featuring fresh ingredients from the pickling category. Try this and other recipes from Spoonsparrow!

Ingredients

150 g green beans
2 yellow bell peppers
2 red bell peppers
250 g zucchini
2 Garlic cloves
0.25 l water
0.5 l wine vinegar
100 g sugar
2 tbsp salt
0.5 bunch thyme
4 small carrots
10 eggs
2 red onions
6 bay leaves
2 tsp mustard seeds
1 tsp black peppercorns
4 sprigs Rosemary
0.5 l water
0.5 l wine vinegar
2 tsp salt

Instructions

1.
Peel the garlic cloves. Trim the ends of the beans, break them once, wash and pat dry. Wash the zucchini and slice into rounds. Halve the bell peppers, remove seeds, wash and cut into strips. Bring vinegar, water, salt and sugar to a boil, then simmer for 5 minutes. Blanch the vegetables in boiling salted water for 5 minutes, remove, shock in cold water and drain. Layer in two jars (1 l each), alternating thyme sprigs and garlic cloves. Pour hot brine over. Seal tightly and store darkly. The pickled vegetables keep about 2 weeks.
2.
For the pickled eggs, simmer water with salt, mustard seeds, peppercorns and bay leaves for 15 minutes on low heat. Boil the eggs for 10 minutes, shock, peel and cool. Layer the eggs in a tall jar. Wash, peel and cut carrots into ~4 cm thick pieces. Peel onions and slice into thin rings. Add rosemary with the carrots and onions to the eggs (1 large jar of 2 l). Pour hot brine over, seal well and let rest in the refrigerator for 2 days. The pickled eggs keep about 2 weeks.