Pickled Mixed Vegetables

For pickled mixed vegetables, mix vinegar and salt and let stand.

Wash the vegetables. Cut cabbage leaves into small pieces. Chop zucchini and pickles and pierce in several places with a wooden stick. Cut the carrots into sticks. Prick peppers in several places with a wooden stick. Cut celery bulb into sticks, set leaves aside. Prick the tomatoes in the same way in several places.

Wash and quarter the quinces and cut out the core. Wash and drain the medlars and cornel cherries.

Place a few vine leaves, a few pieces of celery and a few chickpeas in the bottom of a large earthenware pot or jar. Place a layer of cabbage leaves on top. Layer on top of these the various vegetables and fruits. Fill in gaps with garlic cloves, cornel cherries and medlars. Cover with vine leaves, and repeat the layers until all the ingredients are used up and the jar is filled. Cover with vine leaves and celery leaves.

Pour the salted vinegar through a strainer over the jar contents, making sure to cover the vegetables. Weigh down the pickled mixed vegetables with a plate that fits into the jar or earthenware pot, and with a stone to keep the vegetables and from rising and dipping out of the vinegar. Cover pickled mixed vegetables and leave at room temperature for 2-3 weeks.

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