Mixed pickles

Ingredients for 1 servings:

• 1 small cauliflower
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 250 g carrot(s)
• 250 g runner beans
• 150 g pearl onions
• 1 piece(s) horseradish, about 10 cm long
• 150 g celery
• 3 bay leaves
• 1 tsp black peppercorns
• 1 tsp peppercorns, white
• 1 tbsp mustard seeds
• 1 liter of wine vinegar
• 750 ml water
• 100 g sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 4 days; Cooking/baking time approx. 5 minutes; Total time approx. 4 days 1 hour 35 minutes

spicy pickles

Wash the cauliflower, trim away any dark or damaged parts, and divide into florets. Wash the bell peppers, remove the stems, then halve and remove the seeds. Cut into strips about 2 cm wide. Wash the carrots, scrape them, and slice them with a slicing knife. Wash the beans and celery and break or cut them into pieces about 5 cm long. Bring a large pot of water to a boil and season generously with salt. Add the vegetables and let them boil briskly for 5 minutes. Then pour them into a sieve and immediately immerse them in ice water. This will best preserve their color. Peel the onions and horseradish. Cut the horseradish into thin sticks. Layer everything tightly with the remaining spices in prepared jars. Bring the wine vinegar, water, and sugar to a boil and immediately pour over the vegetables. Seal the jars according to instructions and refrigerate. After 3 to 4 days, drain the liquid, bring back to a boil, and pour it over the vegetables again. Reseal the jars and store in a cool, dark place. Shelf life: approx. 6 months