tastes good with Asian meat dishes
Rinse vegetables, clean, perhaps remove peel and cut into 2 cm pieces. Rinse chilies, remove seeds, cut into tender strips.
Peel ginger and also cut into tender strips.
Bring vinegar to a boil with 800 ml water, sugar and salt. Cook carrots and ginger in it for about 6 minutes. Add remaining ingredients to the broth form and bring to a boil once. Remove the saucepan from the stove, cool the vegetables.
Put the vegetables into clean jam jars. Boil the broth repeatedly and pour over the vegetables. Close the jars and cool “upside down”.
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