Pickled Vegetables | Crunchy & Homemade

Thoroughly wash and dry the cucumber. Peel the remaining vegetables (celery, carrots, beetroot, and onions) and cut them into approximately 2 mm thin slices. Layer the different types of vegetables decoratively into clean jars with screw caps.

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

Strain the still warm brine through a sieve and pour it directly over the vegetables in the jars until everything is completely covered. Seal the jars tightly, let them cool, and marinate in the refrigerator for at least 36 hours.