Step 1

Chop the vegetables, then rinse and drain.

Step 2

In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes then add the cauliflower, peppers and onion and cook for another three minutes. (5 minutes total)

Step 3

With a slotted spoon move the vegetables to a clean bowl, then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove some extra space. Top with the boiled vegetable liquid or oil*, depending on your preference. Tightly close the jars with the sterilized lids.

Step 4

Place the jars in a large pot, wrap a clean tea towel around the jars so that they don't knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 10 minutes. Remove from heat, and leave the jars to cool in the pot. Place the cooled jars in a cool dry area and leave for at least a month before serving. Enjoy!