Recipe Pickled vegetables

• Peel the carrots and slice into sticks. Peel the onions. Remove the stalks from the green beans and tomatoes. Cut the celery stalks into sticks.
• Place the vegetables, onions and garlic cloves in boiling salted water (20 g/l) and allow to boil for 3 minutes. Proceed in small batches.
• Remove with a skimmer, cool immediately in a bowl of iced water, then drain and dry.
• Place the preserved vegetables in the jars, add the dill and cover completely with the boiling vinegar (vegetables in vinegar will go mouldy if poorly covered). Close and leave to macerate for 1 month in a cool, dark place.

NB: This is just an example. You can make up your own mixes of pickled vegetables: pickled onions, asparagus, gherkins, artichokes... everything can be preserved in vinegar!