Mixed vegetable and fruit pickle

Ingredients

• 1 kg green tomatoes
• 1 kg cucumbers
• 1 kg carrots
• 1 small cauliflower (600 g)
• 2 medium beetroot (400 g)
• 1 medium celeriac (600 g) with leaves and stalks
• 1 small white cabbage (800 g)
• 1 large bunch of white grapes (700 g)
• 4 red peppers
• 3 tart apples (450 g)
• 1 small quince (250 g)
• 1 head of garlic
• 2 l water
• 750 ml vinegar
• 3 tbsp salt
• 300 g sugar
• 2 tbsp pickling spices
• 5 bay leaves

Preparation

1. Wash the vegetables and fruit well. Peel the beetroot and celeriac; remove the leaves and stalks from the celery. 2. Shred the cabbage into strips, a little wider than for salad. Cut the carrots and cucumbers into rounds, and the beetroot and celeriac into quarters, then thin slices. Slice the garlic into rounds and cut the red peppers into julienne strips. Break the cauliflower into small florets. 3. Core the apples and quince, then slice them. Remove the grapes from the bunch. Put everything in a large bowl and mix gently. 4. Put the water, vinegar, salt, sugar, pickling spices and bay leaves in a pot. Boil for 5 minutes, until the salt and sugar dissolve, then strain the liquid over the vegetables and fruit. Mix and leave them in the liquid for 10 minutes. 5. Drain the vegetables and fruit well, then pack them into clean jars, pressing them in gently without crushing them. Pour in warm liquid to cover; keep any leftover liquid in a sealed container in the fridge. Screw on the lids, wrap the jars and leave them to cool for 8 hours, then move them to the pantry.