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Hearty and spicy pickled garden vegetables

Hearty and spicy

pickled garden vegetables

Duration
approx. 60 min.
Effort
Leicht

Ingredients for 4 people

  • For about 4 glasses of 370 ml each:
  • 1 kgSmall courgettes
  • 3Medium-sized onion(s)
  • 3Carrot(s)
  • 2Red peppers
  • 2Yellow peppers
  • 1Chilli
  • 250 gCauliflower
  • 2Garlic clove(s)
  • 500 mlKühne [19430]
  • 200 gSugar
  • 2 TspSalt
  • 1 TspYellow mustard seeds
  • 1 TbspPickling spice (ready-made)
  • 0.5 TspGround tumeric
  • 250 mlWater

Nutritional information

Approx. 113 kcal (471 kJ) / 1 g protein / 7 g fat / 12 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

1. Wash, clean and peel vegetables. Cut onion(s), carrot (s) and courgettes into slices. Cut peppers and chillies into halves, remove the seeds and cut into thin strips. Cut the cauliflower into small florets and cut the garlic into thin slices.


2. Bring white wine vinegar, water, sugar, salt, pickling spice and turmeric to a boil and cook the individual vegetables in the mixture in succession for 6 min. Take the vegetables out of the brine with a skimming ladle and distribute in the jars.


3. Bring the vinegar brine to a boil and pour it over the vegetables while still hot until the contents are completely covered. Close the jars well and heat them for about 25 minutes at at 85° C, then allow to cool.


We recommend leaving the preserved products unopened for at least two weeks to allow the infusion to achieve the best results


*Tip: Preserving in the oven


If you do not have a canning pot, you can also use an oven. Preheat oven to 90° C. Place the closed jars in the drip pan of the oven, fill the drip pan with hot water (85–90° C) and place in the oven, bake for about 30 min. at 85–90° C and let the jars cool slowly.*


1. Wash, clean and peel vegetables. Cut onion(s), carrot (s) and courgettes into slices. Cut peppers and chillies into halves, remove the seeds and cut into thin strips. Cut the cauliflower into small florets and cut the garlic into thin slices.


2. Bring white wine vinegar, water, sugar, salt, pickling spice and turmeric to a boil and cook the individual vegetables in the mixture in succession for 6 min. Take the vegetables out of the brine with a skimming ladle and distribute in the jars.


3. Bring the vinegar brine to a boil and pour it over the vegetables while still hot until the contents are completely covered. Close the jars well and heat them for about 25 minutes at at 85° C, then allow to cool.


We recommend leaving the preserved products unopened for at least two weeks to allow the infusion to achieve the best results


*Tip: Preserving in the oven


If you do not have a canning pot, you can also use an oven. Preheat oven to 90° C. Place the closed jars in the drip pan of the oven, fill the drip pan with hot water (85–90° C) and place in the oven, bake for about 30 min. at 85–90° C and let the jars cool slowly.*