Homemade Spicy Pickled Vegetables: Tangy Condiment Recipe

• 1 litre alcohol vinegar
• 100 g red peppers
• 100 g green peppers
• 100 g white onions
• 100 g carrots
• 100 g small green tomatoes
• 100 g cauliflower
• 100 g celeriac
• 1 cucumber
• 2 bay leaves
• 1 garlic clove
• 1 bird pepper
• 1 teaspoon black peppercorns
• 1 teaspoon coarse sea salt

Difficulty: Easy

Peel the carrots, onions, and garlic. Clean the cauliflower and break into small florets. Remove stems and seeds from peppers. Deseed the cucumber. Slice peppers into strips, celeriac and cucumber into sticks. Leave onions and small green tomatoes whole.

Layer all vegetables into a large, clean, dry glass jar.

Add garlic clove, bird pepper, salt, and bay leaves. Pour alcohol vinegar over everything.

Seal tightly with a cork or glass stopper. Marinate for 1 month in a cool, dark place.

Enjoy as a zesty condiment with cold meats, charcuterie, or fish.