Quick Homemade Tsar's Pickles

Prep the vegetables: cut 150 gr Cauliflower into small florets, slice 60 gr Carrots into rounds, and chop 75 gr Cabbage into bite-sized pieces.

De-seed and roughly chop 75 gr Red Peppers and 75 gr Green bell peppers, peel 1 ¹/₂ cloves Garlic, and roughly chop the leaves of 5 gr Celery Stalks.

Pack the chopped cauliflower, carrots, cabbage and peppers tightly into clean glass jars.

Scatter the garlic cloves and chopped celery between the layers of vegetables, then divide ³/₄ tsp Black Peppercorns, and 2 leaves Bay Leaves equally among the jars.

In a saucepan, combine 300 ml Water, 115 ml Apple Vinegar, 4 ¹/₂ tsp Sugar and 2 tsp Table salt.

Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve completely, then let bubble for 1 minute.

Carefully pour the hot marinade over the vegetables, ensuring they are completely submerged.

Seal the jars tightly, leave to cool to room temperature, then chill in the fridge for 2–3 days before serving.