Mixed Pickled Vegetables

Ingredients

• 2 Zucchini
• 400 g Cauliflower
• 4 Carrots
• 400 g shallots
• 4 bell peppers (yellow and red)
• Salt
• 100 g cane sugar
• 750 ml herb vinegar
• 2 tsp mustard seeds
• 1 bay leaf

Instructions

1. 1.

   Wash, peel, and trim the vegetables; cut into roughly equal pieces or slices. Blanch in boiling salted water for about 5 minutes. Drain through a sieve, reserve the cooking liquid, then shock the vegetables in ice‑cold water and drain.

2. 2.

   Replenish the cooking liquid to about 1 l with water, add 50 g salt, sugar, and vinegar; dissolve and bring to a boil. Add the spices to prepared jars, fill with vegetables leaving about 2 cm of space to the lid edge, pour the hot brine over them. Seal jars tightly and let cool.

3. 3.

   Store mixed pickled vegetables in a cool dark place.