1. Prepare the vegetables: break the cauliflower into small florets, slice the carrots on the diagonal, cut the celery into 2 cm pieces, the pepper into strips and the green beans into 3 cm pieces; put the pearl onions in hot water for 1 minute, then peel them.
2. In a large pan, bring the white wine vinegar to the boil with the water, sugar, salt, bay leaves and whole peppercorns.
3. Add the firmer vegetables first (carrots, pearl onions, cauliflower) and boil for 3 minutes, then add the celery, green beans and pepper and boil for another 2-3 minutes - the vegetables should stay crunchy.
4. Using a slotted spoon, pack them hot and tightly into clean, scalded jars and pour over the hot liquid so they are completely covered.
5. Cool quickly in small, clean containers and refrigerate within two hours.
6. Keep at no more than 4 °C throughout and consume within two days.
Tip: A companion to Italian antipasto platters and boiled meats; you can drizzle it with a little olive oil before serving, this version is not a preserve that can be stored at room temperature.
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