The tomatoes are now hanging thick and juicy from the stalk, the beans are full of color and the courgettes are getting bigger every day. The summer vegetables have reached their zenith, it's high time to get down to business. If you want to have the fresh scent of sun-ripened tomatoes in your nose even in winter, you should get started now and wake up as much as you can. How about, for example, a homemade tomato sauce for pasta in winter? Anyone who opens a glass of it in autumnal temperatures is immediately back in summer. Or green beans, which taste almost as good as fresh ones when pickled. Zucchini is also great for marinating and pickling. We will share three recipes with you here.
But before that, you should get your mason jars ready for use. This works like this: Let the glasses, lids and rubber rings simmer in boiling water for at least ten minutes to remove any germs. Drain and cool, then use for canning.
Also: 3 mason jars/screw-top jars
For the vinegar broth:
Also: about 2 taller mason jars
1. Remove the stalk from the green beans and wash them thoroughly. Then put on a saucepan with 2 liters of water, salt and simmer the beans in boiling salted water for 15 minutes.
2. Drain and rinse directly under cold water or chill in ice water.
3. Prepare the vinegar stock: Place the water, salt, sugar and spices in a saucepan. Add the vinegar only after the salt and sugar have dissolved. Boil until it starts to bubble slightly. Alternatively, there is also infusion vinegar if you want to save yourself the trouble.
3. Layer the beans upright with the dill in clean, rinsed glasses and pour over the hot marinade. Secure with clean lids, invert and allow to cool completely.
Also: 2-3 preserving jars/screw-top jars
1. Wash zucchini, leave whole or halve lengthwise and cut into finger-thick slices.
2. Fry the vegetables in a pan with a little oil until they get colour. Take out and set aside.
3. Place the cooled zucchini slices in a saucepan and add salt, sugar, peppercorns, chilli flakes and the dill blossoms. Pour water over the zucchini, but just enough to cover them. Let the vegetables simmer for 5 minutes.
4. If you like, you can now add a dash of vinegar to get a slightly sour taste.
5. Stuff zucchini in jars, screw and turn upside down until completely cool. The courgettes can be preserved in this way for up to six months. They go particularly well with meat or as a starter with toasted bread.