Sweet and Sour Pickled Vegetables
Blanch the tomatoes in boiling water briefly, rinse with cold water and peel. Cut the peeled tomatoes into quarters, remove the seeds and cut into bite-sized pieces. Rinse the celery and cut into bite-sized pieces. Rinse the eggplant and cut into cubes. Rinse the bell peppers and pepperoncini, cut in half lengthwise, remove the ribs and seeds and dice. Peel and dice the onion.
Combine the vinegar, water, 100 grams (approximately 1/2 cup) of brown sugar, mustard seeds and 1 1/2 tablespoons of salt in a large saucepan. Bring to a boil, add the peppers and onion and simmer for 5 minutes. Add the celery and continue simmering for 5 minutes. Add the tomatoes, eggplant, olives and remaining brown sugar and simmer for another 5 minutes. Add the packet of preservatives, mix well, ladle the mixture into clean, glass jars and seal tightly.