Sweet-sour of vegetables

Bring the vinegar to 500 ml of water and the sugar to the boil until the sugar is dissolved. Add the peppercorns.

Cut the vegetables into equal pieces and fill with this the clean glass jars.

Put twigs of tarragon or chervil between the vegetables and pour the vinegar over until everything is ready. Close the pots and allow to cool.

Keep the pots air-tight in the refrigerator. The contents stay in the fridge for up to 1 week.