Pickled vegetables

Rating (3 ratings)


1 green courgette
1 yellow courgette
250 g baby onions
1 garlic clove
500 g cherry tomatoes,
4 sprigs of thyme
1/2 fresh red chilli

Pickling liquid
300 ml Dansukker Granulated Sugar
200 ml spirit vinegar 12%
200 ml water
4 bay leaves
75 ml yellow mustard grains
1 tbsp allspice grains


Rinse and slice the courgettes. Peel the onion and garlic. Divide the garlic into cloves. Rinse the tomatoes and remove the stalks. Prick them with a fork or roll them against a grater to puncture the skin. Rinse the thyme and chilli. Deseed the chilli and cut it into fine stripes. Layer the vegetables in warm, sterilised jars. Add the thyme sprigs and chilli. Combine all the ingredients for the pickling liquid in a saucepan and bring to the boil. Pour the liquid over the vegetables in the jars. Seal tightly. Leave to stand for a week before using.

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