Pickle your favourite summer vegetables to keep them for longer and enjoy all healthiness and taste. These colorful pickled gems make a great addition to antipasto platter of cheeses or salami, also can be added to dishes like even rice salad.

1. Clean and prepare the vegetables. The cauliflower should be cut into pieces no larger than a walnut. The celery, zucchini, and peppers can be cut into strips, and the carrots can be cut into thin rounds. Baby onions can be left whole if small or cut in half if large. Green beans, if using, can be left long and whole or cut in half.

2. In a large pot, add the vinegar and water. Add the bay leaves, juniper berries, cloves, salt, and sugar, and bring to a simmer.

3. Cook each type of vegetable separately in the vinegar mixture, until they are bright and beginning to get tender but still crunchy. Remove and set aside until all the vegetables are cooked. The vegetables are ready to eat right away but if you want to conserve them, follow the next step.

4. Distribute the vegetables evenly in sterilized jars, cover with olive oil and put lids on tightly. To seal the jars, place the filled jars in a stock pot of simmering water (make sure the jars are covered by an inch or two of water—you can add more water if necessary). Bring to a boil and after a minute, take off the heat. Carefully remove the jars with a jar lifter (or tongs) and place on a heat-proof surface lined with a tea towel to let cool completely.

5. They're ready to enjoy now. Or, you can store in a cool, dark place for 6 months. Once opened, store in refrigerator and use within 5 days.

Enjoy!