Preserved pickled vegetables

Preserved pickled vegetables
2-3 small cucumbers
2 carrots
1 small cauliflower
1 yellow pepper
1-2 onions
A litre of herb vinegar (5%)
A litre of water
3 tbsp. sugar
1 tbsp. salt
1 garlic clove
A bunch of fresh dill
Mustard seeds
Place the water, vinegar, salt and sugar in a large pan, bring to the boil and leave to cool slightly. In the meantime, wash the vegetables thoroughly.
Rinse the cucumbers and cauliflower thoroughly, peel the carrots, garlic and onions and de-seed the pepper. Cut the carrots, cucumbers and onions into slices. Separate small florets from the cauliflower and slice the pepper into bite-sized chunks.
Now the preserving (the real nitty-gritty!) can begin:
Place jars and matching lids in the desired sizes in a water bath and boil gently for 5 minutes to sterilise. Remove the jars using a pair of tongs and drain and dry on a clean dishcloth upside down.
Spoon the cucumber and onion mixture into the jars and add approx 1-1.5 tsp. mustard seeds, a sprig of dill, a few peppercorns and a bay leaf to each jar as desired. Pour over the vinegar until the vegetables are completely covered. Seal the jars with lid, preserving ring and spring clips.
Place the jars in the preserving boiler and fill with enough water that the jars are 3/4 immersed (the jars can also be stacked - it is possible to immerse them completely). Heat the water to 90 °C. When this temperature is reached, preserve for 30 minutes.
Remove the jars from the preserving boiler, place on a dishcloth and leave to cool completely. Then remove the spring clips and do a “lid test”: Pick the jar up by the lid - and if it remains tightly shut, the jar is hermetically sealed.
If stored in a dark, cool place, the pickled vegetables will keep for up to a year. Before eating, do another “lid test” to ensure that the vegetables are still edible.