Mixed Pickles

For mixed pickles, wash vegetables and chop into bite-sized pieces or strips.

Boil tap water with salt (1) and vinegar (1). Boil the prepared vegetables in portions for two minutes. Remove with a skimmer and dry on a clean tea towel.

Bring the vinegar (2), wine, oil, salt (2), sugar and all the herbs and spices to the boil together. Cook the broth on low heat for five to ten minutes.

In the meantime, place the blanched vegetables in clean preserving jars of 500 ml each with a swing top or screw cap and mix decoratively until they are about 1 cm below the rim.

Pour the boiling hot broth over the vegetables to the brim. Close the jars. Store the mixed pickles in a cool, dark place.

Preparation Tip:

Mixed pickles are great as an accompaniment to ragouts and grain dishes or cold plates!

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