Assorted Winter Vegetables

Slice the zucchini and cucumbers thinly, then roll them up.

Cut the onions into half-moons, slice the garlic cloves, and grate the carrots using a Korean carrot shredder. Cut the pattypan squash into half-moons.

At the bottom of a 1-liter jar, place 3 garlic cloves, 1/2 tbsp mustard, 2 allspice berries, 5 black peppercorns, and a bit of onion.

Layer the assorted vegetables, alternating as you like.

Pour boiling water over the vegetables and let stand for 10 minutes, then drain the water back into a pot.

For every 1 liter of water, add 1 level tbsp of salt and 3 tbsp of sugar, and bring to a boil.

Add 50 ml of 9% vinegar per 1 liter, stir well, and pour the hot brine over the vegetables.