2 1/2 lbs. mixed vegetables (onion, turnips, celery, cucumbers, carrots, cauliflower)
1 1/2 qt. vinegar
One bay leaf
One pinch of sugar
One clove garlic
Five white peppercorns
One pinch of tarragon
One cinnamon stick
One 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 salt pinch. 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.