Recipe Vinegar vegetables

1. Peel the carrots and mince them in sticks. Do the same with the peppers by removing the interior. Peel the onions. Having green beans and tomatoes. Cut the celery branches into sticks.
2. Dip the vegetables and then the onions and the garlic cloves in boiling salted water (20 g/l) and count 3 minutes on the recovery of boiling. Proceed in small quantities.
3. Remove them with a skimmer, refresh them immediately in a container of ice water and then drain and dry them.
4. Place these canned vegetables in the jars, add the dill and cover completely with boiling vinegar (the vinegar vegetables will mold if they are poorly covered). Close and let macerate for 1 month in a cool place out of light.

NB: This is just an example. You can compose your own mixtures of vegetables with vinegar: vinegar onions, asparagus, pickles, artichokes ... Everything keeps in vinegar!