2 1/2 lbs. mixed vegetables (onion, turnips, celery, cucumbers, carrots, cauliflower)
1 1/2 qts. vinegar
1 bay leaf
1 pinch of sugar
1 clove garlic
5 white peppercorns
1 pinch of tarragon
1 cinnamon stick
1 tsp. olive oil
How to make the Marinating in Vinegar:
Clean, wash and cut the vegetables according to the various types. Boil half the amount of vinegar, let cool and set aside. In a large saucepan bring to a boil the remaining vinegar with 1/2 bay leaf, a pinch of sugar, the clove garlic, the clove, 5 peppercorns, and a pinch of salt. Add the vegetables and let cook for at least 3 mins, according to the type of greens.
Remove the pot from the heat and, when the vinegar has cooled, drain the vegetables and place them in a jar. Add the remaining bay leaf and the peppercorn, tarragon, cinnamon, oil and vinegar that had been set aside. Cover the jar with an air-tight cover. Store for later use.