Name: Summer vegetable mix for winter (my tried-and-true 10-year version)
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 30
Ingredients: 1 kg peppers (red, green, yellow); 1 kg tomatoes; 500 g carrots; 500 g onions; 1 smaller zucchini (approx. 400 g); 1 eggplant (approx. 400 g); 1 head of garlic (8–10 cloves); 150 ml oil; 3 tablespoons granulated sugar; 2 tablespoons salt; 100 ml vinegar (10 %); 1 tablespoon whole black peppercorns; 3 bay leaves

Preparation procedure

Preparing the vegetables: Wash all the vegetables. Cut the carrots into rounds, the peppers into strips, the tomatoes and zucchini into cubes, the onion into half-rings, the eggplant into cubes and the garlic into slices.
Sautéing: Pour the oil into a large pot, add the onion and briefly sauté it. Then gradually add the remaining vegetables and simmer for about 20 minutes, until they soften. Add the salt, sugar, vinegar, bay leaf and pepper.
Filling the jars: Fill the mixture into clean jars up to the rim, pour a little of the resulting juice over and firmly close with a lid.
Sterilization: Place the jars into a pot with hot water (about up to ¾ of their height) and sterilize for 20 minutes from the moment the water starts boiling.
Storage: Let the jars cool under a cloth and store in a cool, dark place.

Preparation time and number of servings

Total preparation time: approx. 2 hours (including cooking and sterilization)
Yield: 7–8 jars of 720 ml each (about 30–35 servings as a side dish)

Conclusion

Homemade summer vegetable mix is a practical helper in the kitchen. In winter it will give dishes the taste of fresh vegetables and save you time when cooking. This recipe is tried and tested and you can vary it according to what you have in the garden – add more peppers, tomatoes or even a little chili for a spicier version.

Summer vegetable mix for winter (my tried-and-true 10-year version) recept

For 30 portions

Ingredients

Preparation procedure

Preparation time and number of servings

Conclusion

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