Mixed Pickled Vegetables
- 2 zucchini
- 400 grams Cauliflower
- 4 carrots
- 400 grams shallots
- 4 Bell pepper (yellow and red)
For the vegetables: Rinse, peel and/or clean the vegetables. Cut the vegetables into equal pieces. Blanch all the vegetables in boiling salted water for 5 minutes. Strain the vegetables and transfer to an ice water bath to cool. Drain the vegetables of the excess water.
For the brine: In a large saucepan, combine 1 liter (approximately 4 cups) of water with 50 grams (approximately 3 tablespoons)of the salt, sugar and vinegar. Bring the mixture to a boil. Divide the vegetables, mustard seeds and bay leaves between the jars leaving 2 cm (approximately 3/4 inch) space at the top of the jar. Pour the brine over the vegetables to cover and tightly seal the jars. To preserve the pickles for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
Store in a cool and dark area until ready to use.