Vegetables with bay leaves, clove and pepper on sour

Name: vegetables with bay leaves, clove and pepper on sour
Cook time: 30 min
Total time: 120 min
Yield: 4
Ingredients: 400 g winter carrot; 150 g green pepper; 150 g fresh haricots verts; 600 ml spice vinegar; 100 g fine cristalsugar; 4 dried laurel leaves; 10 4 season pepper; 4 clove; 10 g salt; tray sprig of rosemary container of 15 g; 150 ml traditional olive oil

Winter carrot, green pepper and haricots with laurel, clove and pepper on sour.

Ingredients

400 g winter carrot
150 g green pepper
150 g fresh haricots verts
600 ml spice vinegar
100 g fine cristalsugar
4 dried laurel leaves

10 4 season pepper
4 clove
10 g salt
Tray sprig of rosemary container of 15 g
150 ml traditional olive oil

Directions

Peel the carrot and cut into strips of 2 cm long and ½ cm thick. Clean the peppers and cut into strips.
Clean the haricots verts and do with the carrots, peppers, vinegar, sugar, spices and the salt in a pan with a thick bottom.
Bring to a boil and cook over low heat for 20 minutes.
Meanwhile, bruise the needles of the rosemary with the blade of a knife. Remove the pan from the heat and stir in the oil and rosemary.
Allow to cool completely to room temperature.