Mixed pickled vegetables

This recipe, 2 1/2 pounds, you might be tempted to put it all into one big jar, you’ll be better off using several smaller jars because the contents of an open jar loose their freshness

Simple….

Ingredients:

10 ounces button onions, peeled and soaked in cold water for an hour
10 ounces baby carrots, peeled and cut into sticks
10 ounces celery, stalks only, stripped of filaments and cut into short lengths
A medium-sized cauliflower
1 quart white wine vinegar (have more handy)
Olive oil
A couple of bay leaves
2-3 cloves
1 teaspoon peppercorns
1 tablespoon salt
Preparation:

Feel free to add baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts…

Set the vinegar to boil with the herbs, spices and salt
While it’s heating separate the cauliflower florets
When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes

Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient
Sprinkle a tablespoon of olive oil over the top of each jar, cover them tightly, and let cool
Store in a cool dark place for a couple of weeks, and they’re ready for use

Expect them to keep for a year