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Peel vegetables as necessary, then cut into bite sized pieces.
Place vinegar, water, salt and sugar into a saucepan and bring to a boil.
Add vegetables and simmer until just tender. They should still be firm as you are going to cool them down in the same liquid.
Add the bay leave, cloves and juniper berries.
The hot pickled veg can be placed into sterilised jars at this point. Chill quickly if using straight away and store in the pickling solution.