Pickled Vegetables

For the pickled vegetables, clean vegetables, divide into bite-sized pieces, halve shallots, place in pickling jars with vegetables and press down well. Mix water with wine vinegar, white wine, bay leaves, mustard seeds, peppercorns, salt and sugar and bring to a boil briefly.

Pour into preserving jars until vegetables are covered. In the preserving jar or in the oven, cook the pickled vegetables until tender-crisp.

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