Appetizer
Sweet and sour herb-flavoured vegetables in Sinfonia Extra Virgin Olive Oil
4
people
30′
(cooking time)
60′
(total time)
Difficulty
Easy
Ingredients
Mixed Seasonal Vegetables (spring onions, carrots, gherkins, red and yellow peppers, celery) | 1 kg |
Mixed Herbs (bay leaf, thyme, sage, rosemary, marjoram) | 1 bunch |
1 l | |
APPLE CIDER VINEGAR | 1 l |
Brown Sugar | 50 g |
Salt | 50 g |
Cumin Seeds | 1 spoonful |
Coriander Seeds | 1 spoonful |
Garlic | 4 cloves |
Black Peppercorns | to taste |
Instructions
Wash and prepare the vegetables. Cut the carrots, gherkins, celery and peppers into sticks. Cut the onions into segments. Pour the Zucchi Sinfonia extra virgin olive oil, the Zucchi cider vinegar, the sugar and the salt into a deep saucepan. Add the spices and the bunch of herbs. Bring to the boil and cook the vegetables separately in this mixture, for about 3-4 minutes per type, so that they remain crispy. Remove them with a slotted spoon and place them on a tray, well spread out, so that they cool quickly. Leave the cooking liquid to cool, too.
Sterilise four 400 g glass jars. Wash them and place them in a large saucepan. Fill the pan with water and boil for 30 minutes. Leave to cool and drain. Put the vegetables in the jars and pour the cooling liquid on top. Add a clove of garlic (unpeeled) and a few springs of fresh herbs. Fill with the cooking liquid, close firmly (must be airtight) and sterilise again by boiling for 20 minutes. Leave to cool in the pan until just warm. Remove the jars from the pan and turn them upside down until completely cold. Store the jars in a cool, dark place.
Sterilise four 400 g glass jars. Wash them and place them in a large saucepan. Fill the pan with water and boil for 30 minutes. Leave to cool and drain. Put the vegetables in the jars and pour the cooling liquid on top. Add a clove of garlic (unpeeled) and a few springs of fresh herbs. Fill with the cooking liquid, close firmly (must be airtight) and sterilise again by boiling for 20 minutes. Leave to cool in the pan until just warm. Remove the jars from the pan and turn them upside down until completely cold. Store the jars in a cool, dark place.
