Pickled vegetables

Ingredients:

Vegetables

• 150 g young carrots, cut in half
• 150 g green beans
• 150 g yellow beans
• 1/2 red onion, cut into wedges

Marinade

• 2 tbsp white wine vinegar
• 2 tbsp of water
• 1/4 cup sea salt
• 3/4 cup sugar
• 2 bay leaves
• 1 lemon
• 1 tsp allspice
• 1 teaspoon coriander seeds

Preparation:

1. Blanch the vegetables: Soak carrots, yellow and green beans in boiling water for about 2-4 minutes. Drain.
2. Prepare the onion: Soak the red onion in cold water with ice, then transfer to a glass bowl with the vegetables.
3. Prepare the marinade: Mix and then bring to a boil water, vinegar, salt, sugar, bay leaves, lemon zest and juice, peppercorns and coriander seeds.
   
   Pour the marinade over the vegetables, then let cool for 4 hours or more.