Pickled Vegetables | Crunchy & Homemade

Wash and dry the cucumber thoroughly. Peel the remaining vegetables (celery, carrots, beetroot, and onions) and slice them into approximately 2 mm thin slices.

Layer the different types of vegetables decoratively in clean canning jars with tightly sealable lids.

In a large pot, mix the white wine vinegar, sugar, mustard seeds, and 500 ml of water. Bring the mixture to a boil, then remove from the heat and let it steep for 30 minutes. Afterwards, stir thoroughly.