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Eingelegtes Gemuese – Pickled Vegetables

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Gerade wenn im Sommer die Gemueseschwemme kommt, moechte man gerne neue Rezepte finden, um die verschiedenen Gemuese haltbar zu machen. Das ist zwar kein neues Rezept, sondern eigentlich ein uraltes Grundrezept, das ganz schnell geht.
Ich habe sie gerade eben eingelegt, die verschiedenen Sommergemuese und die Farben sehen echt toll aus. Man koennte die Glaeser auch als Deko auf einem Kuechenschrank benuetzen. In den italienischen Restaurants machen die das oft so.

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Especially during the summer month, when most vegetables are ripe at the same time, you need to find a way, to use them, before they go bad. This is not a new recipe, actually it is very very old, but also very easy to make. 
I pickled them and I love the colors and the look of the jars. Actually you could use them as decoration in your kitchen. They would look great. Some Italian restaurants display them on shelf’s. 

Fuer ca 3 grosse Glaeser braucht man:
ca 800 g Zucchini
1 grüne Peperoni
1 gelbe Peperoni
1 rote Peperoni
2 Zwiebeln
15 g Salz
400 ml weissen Essig (5%)
350 ml Wasser
getrocknete Kuechenkraeuter ca 1 Teeloeffel
(Oder 400 ml Kraeuteressig)
1 TL Senfkoerner
1 TL Turmeric

Das Gemuese in Stuecke schneiden, Zwiebeln halbieren und in Streifen schneiden, alles mit allen Zutaten vermischen und mindestens 4 Stunden ziehen lassen. Danach aufkochen und 3 Minuten kochen lassen. Heiss in Glaeser fuellen und gut verschliessen.

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For approx. 3 big Jars:
approx 800 g Zucchini
1 each of green, yellow and red Pepper
2 Onions
15 g Salt
400 ml white Vinegar
350 ml Water
1 tsp dried herbs
(or 400 ml herb Vinegar)
1 tsp Mustard seeds
1 tsp Turmeric

Cut vegetables into bite size pieces, cut onion in half and slice, mix all the ingredients together and let marinate for 4 hours. Bring to a boil and cook for 3 minutes. Fill immediately into glasses and close tightly.

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