Green bean-bell pepper-carrot-tomato preserve
200 g oil2 tbsp. salt3 tbsp. sugar1-2 tbsp. vinegar (30%)
Cut up the beans and carrots, add oil and heat until half-cooked. Then add the bell peppers, tomatoes, salt and sugar, and heat everything together until the vegetables have a nice crunch. Finally add the vinegar. This should yield about 2.5 liters. When cooking, always use the mild Olivia rapeseed oil that does not have any off-flavors.
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