The seasons only provide fresh vegetables for a short time. Preserving them is a wonderful way to enjoy them all year round. Whether root vegetables, cauliflower, small cucumbers, asparagus, fennel or onions - almost anything can be used to make delicious, crunchy vegetable pickles. The vegetables are cut into small pieces, blanched briefly and then patted dry before being added to the brine. Only onion rings do not need to be blanched beforehand. For the brine, use a mild vinegar and boiling water in a ratio of 1:1. Experiment with different vinegars such as apple cider vinegar, white balsamic vinegar, rice vinegar, honey vinegar or fruit vinegars. The possibilities are endless and the results are always a little different. Then add salt and sugar in a ratio of 1:4 as well as various spices and herbs. Coriander and mustard seeds, peppercorns always work well, as do chillies, especially for those who like an extra kick. But fresh ginger, garlic and all kinds of herbs also add their flavour to the pickled vegetables. Try out different flavours and discover what you like best. Fill the prepared vegetables and spices to the brim in a sterilised preserving jar and then pour in the hot vinegar solution. The vegetable pickles are usually ready to enjoy after just a few hours. Incidentally, they become softer to the bite and more intense in flavour with prolonged storage. Always keep the pickles in the fridge.