Pickled vegetables

It's spring... "canning" time!

Here's some receipes to store vegetable or fruits for the rest of the year.

500g pepperoni and zucchini
4 tbsp and 2 tsp salt
500ml white wine vinegar
50g sugar
2-3 branches of Rosmarin
1/2 tsp mustard seeds
1/2 tsp Koriandersamen (coriander)

Sterilise glass. Peel pepperoni, remove seeds. Cut all vegetables into pieces and mix well with 4 tbsp salt. Cover and leave for 2 hours. Rinse the vegetables in cold water. Cover the rest of the ingredients and wine for 4 minutes. Fill the glass jar with the vegetables and cover well, stand in a big pot and fill 3/4 with warm water. Heat at 90 degcel for 30 minutes. Take the glass jar out of the pot and allow to cool down slowly.

The contents can be preserved up to 6 months. Leave for at least one week before consumption.

Tip: can also miz with carrots or celery. Good filling for sandwiches!