Vegetables in Vinegar
Fresh vegetables preserved in a tangy vinegar brine – a bright, crunchy side dish that pairs wonderfully with any meal.
Ingredients
- 10 young carrots
- 200 g Sugar snap peas
- 2 kohlrabi
- 4 Spring Onions
- Salt
- 100 ml dry white wine
- 400 ml white wine vinegar
- 150 g sugar
- 2 Bay leaves
Instructions
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1.
Wash and peel the carrots, trimming the tops to about 1 cm. Rinse the sugar snap peas, removing any stringy fibers. Peel the kohlrabi all around and cut into sticks roughly 1.5 cm thick. Wash and trim the spring onions, then slice them into pieces about 6 cm long. Blanch the vegetables in boiling salted water for about 3 minutes until slightly firm. Drain and reserve approximately 250 ml of the cooking liquid. Shock the vegetables in ice water, drain well, and layer them in jars.
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2.
Boil the white wine with the vinegar, reserved cooking liquid, sugar, and bay leaves until the sugar and salt dissolve. Remove the bay leaves. Pour the hot brine over the vegetables and seal the jars.
