Pickled Vegetables

A bean recipe for every taste:

Remove the skin from the garlic and shallots. Clean, rinse and cut vegetables into large pieces. Garlic, shallots and cherry tomatoes whole. Cut chili lengthwise, remove seeds and chop. Rinse beans and drain in a sieve.

Add vinegar, sugar, wine and water to a saucepan and bring to a boil. Season with salt and chili.

Cook the garlic and shallots for 12 minutes and remove. Then cook the rest of the vegetables in batches for about 12 minutes each, but only beans and tomatoes for 1 minute.

Drain everything well and pour into a prepared large jar. Add olive oil until the vegetables are completely covered. Close the jar tightly. The vegetables will keep for about two weeks.

Calories

(Khb

7/97)

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