Pickled Vegetables

Ingredients

• 200 g carrots
• 200 g knollensellerie
• 200 g cauliflower
• 200 g red bell pepper
• 2 cloves garlic
• 1 bunch mixed herbs (e.g. parsley, chervil, lovage)
• 500 ml white wine vinegar
• 1 tsp salt
• 2 cloves of peppercorns
• 2 Bay leaves
• 6 peppercorns

Instructions

1. 1.

   Peel the carrots and cut them into thin slices. Peel the knollensellerie and cut it into fine sticks. Wash, trim, and separate the cauliflower into individual florets. Halve the bell pepper, remove seeds, clean, and slice into strips. Peel the garlic cloves and halve them. Wash the herbs and shake off excess water.

2. 2.

   Boil vinegar with 500 ml water, salt, and spices in a pot; first cook the carrots and knollensellerie for about 10 minutes until firm. Remove the vegetables and layer them in jars. Then blanch the cauliflower and bell pepper separately for about 5 minutes, remove and add to the jars. Add garlic and herbs.

3. 3.

   Bring the broth to a boil again and pour it over the ingredients in the jars.

4. 4.

   Seal the jars and place them in a dark cool spot. Let the pickled vegetables mature for at least one week.