Summary

Ingredients

• 1 small cauliflower
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 250 g carrot (s)
• 250 g runner beans
• 150 g pearl onions
• 1 piece (s) horseradish, about 0 cm long
• 150 g celery
• 3 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon peppercorns, white
• 1 tablespoon mustard seeds
• 1 liter wine vinegar
• 750 ml water
• 100 g suar

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Instructions

1. Wash and trim cauliflower into florets, removing dark or damaged parts. Wash peppers, remove stems and cores, then cut into 2 cm strips. Wash and scrape carrots, then slice. Wash beans and celery, cut into 5 cm pieces. Peel pearl onions and horseradish; cut horseradish into thin sticks.
2. Bring a large pot of salted water to a boil over high heat. Add all vegetables and simmer for 5 minutes. Drain in a colander and immediately immerse in ice water to cool quickly and preserve their color.
3. Layer the cooled vegetables and spices (bay leaves, black peppercorns, white peppercorns, and mustard seeds) tightly into sterilized glass jars.
4. In a pot over high heat, bring wine vinegar, water, and sugar to a boil. Immediately pour the hot liquid over the vegetables in the jars and seal the jars.
5. After 3 to 4 days, pour the liquid from the jars into a pot, bring to a boil over high heat, and pour it back over the vegetables. Seal the jars again and store in a cool, dark place.
6. The pickles will keep for approximately 6 months.