Pickled Vegetables

Bring a large saucepan of salted water to a boil. Blanch all vegetables seperately, using a slotted spoon to remove to a bowl of very cold water. Drain the vegetables and pat dry. Spoon vegetables into a sterilized jar.

Combine vinegar, water, sugar, bay leaves and mustard seeds in a pan. Set over heat and stir to disolve sugar. Bring to a boil, reduce heat, add chilis and simmer for 5 minutes. Pour vinegar mixture into jar to cover vegetables completely. Cool and seal.