Vegetables preserved in vinegar with herbs, that's a pickle.
Peel the roots and cut into 2 cm sloping pieces. Cut the radishes into quarters and the white of the spring onions into 2 cm sloping pieces.
Prick some holes in the red pepper with the tip of a sharp knife.
Put the carrot, radish, spring onion, red pepper and peeled garlic in the jar.
Bring the vinegar to the boil with the water, the peppercorns, the mustard seed, the salt and the sugar until the sugar has dissolved.
Pour the boiling vinegar water into the vegetables until they are completely underneath. Allow the pickle to cool to room temperature in the open container. Close the pot.
Allow to marinate in the refrigerator for at least 24 hours until use. Yummy! .
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