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Mixed Pickles or Mixed Pickled Vegetables

8 servings

Ingredients

• young, small carrots (as needed)
• young shelling peas (as needed)
• small, firm Brussels sprout buds (as needed)
• firm savoy cabbage hearts (as needed)
• very white cauliflower (as needed)
• small, green cucumbers (as needed)
• fine string beans (as needed)
• young corn cobs (as needed)
• pearl onions (as needed)
• radish pods (as needed)
• nasturtium seeds (a little)
• lemon slices (as needed)
• horseradish slices (a little)
• tarragon (a little)
• dill (a little)
• bay leaves (a little)
• whole pepper (a little)
• good wine vinegar (not too strong) (as needed)

Instructions

1. For this preserve, use young, small carrots, young shelling peas, small, firm Brussels sprout buds, firm savoy cabbage hearts, very white cauliflower, small green cucumbers, fine string beans, and young corn cobs, along with pearl onions, radish pods, nasturtium seeds, lemon slices, horseradish slices, tarragon, dill, bay leaves, and whole pepper.
2. Also use good, not too strong wine vinegar, diluted with boiled well water if necessary.
3. Clean and wash the vegetables, boil them individually in water until not too soft, drain on a sieve, and let cool on plates.
4. Salt the onions for several hours before cooking, then rub them with a clean cloth.
5. Layer the mixed vegetables in preserving jars, placing the mentioned spices and herbs between them, and pour enough vinegar to cover.
6. Seal the jars airtight with damp pig's bladder.

Modernized from a treasured 19th-century German cookbook.