Autumn pickled vegetables - Easy recipe homemade by Benedetta 

Autumn pickled vegetables - Easy recipe homemade by Benedetta
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Autumn pickled vegetables
In the kitchen, sweet and sour vegetable preserves are always an excellent solution for bringing tasty dishes to the table in no time! In fact, they are a versatile and practical condiment or side dish: we can use them to prepare rice salads or even add them to fresh salads, or we can stuff ourselves with canapés and sandwiches, or even enrich appetizers of cold cuts and cheeses. The Autumn Giardiniera is no exception, my recipe for preserving sweet and sour borlotti beans and champignon mushrooms, accompanied by white onions and flavored with a tasty mix of freeze-dried herbs. I used those from the CANNAMELA Freeze-Dried Herbs and Spices line, which in contact with water acquire the scent and taste of freshly picked ones in a few seconds.
Of course, it is not mandatory to use borlotti beans: for this recipe we can use all types of frozen, fresh or rehydrated dried beans. And even with herbs, maximum freedom: for example, if we don't like the taste of garlic, we can not use it. What is important is that we use sterilized jars, which we will take care to close well with new caps in excellent condition. Let's also remember to label the jars of pickled vegetables with the date of production. After a week, our Autumn Giardiniera of beans and mushrooms will be ready to be enjoyed and will keep in the pantry for about a year. Once opened, we can keep it in the fridge and consume it within a week.
Ready to make this very easy and delicious sweet and sour pickled vegetable together? Try to make it yourself and then tell me if you have used it to enrich any particular dish!
INGREDIENTS
1 kg of borlotti beans
Coarse salt to taste (for the cooking water for the beans)
500 g of white onions
400 g of champignon mushrooms
250 ml of wine vinegar
250 ml of white wine
500 ml of sunflower oil
1 tablespoon coarse salt (for the pickled vegetables)
1 tablespoon of sugar
1/2 tablespoon of freeze-dried garlic CANNAMELA
1 tablespoon of freeze-dried parsley CANNAMELA
1 tablespoon of freeze-dried oregano CANNAMELA
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✉️ Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Marco: marco@fattoincasadabenedetta.it
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