Pickled Vegetables

Clean, rinse, peel and core the vegetables according to their type and cut them into bite-sized pieces or divide them if necessary. Bring salted water to the boil in a saucepan with a steamer insert and steam the vegetables until al dente.

In the meantime, heat white wine vinegar, fruit vinegar and 100 ml water for the marinade. Add bay leaf spice, peppercorns, cloves and juniper berries and cook for about 5 minutes. Season with sugar, iodized salt, a little pepper and freshly chopped herbs.

The al dente vegetables in the broth form and cool in it.

If desired, add a little rapeseed oil and serve lukewarm or cooled. Serve with crusty country bread or fresh baguette.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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