What is nicer than your own jar of pickled vegetables! This recipe will keep well for one week and is delicious with some meats, antipasto or as part of a salad.
Bring the water with the vinegar, honey, thyme, bay leaves, pepper and salt to boil.
Add the pepper and carrot and let it quietly simmer for about 20 minutes.
Add the spring onions and cook now another 10 minutes on low heat.
Put the vegetables with water in a bowl, add the cornichons and cool quickly in ice water.
When it has cooled you can add the dill to it and keep it in the refrigerator in a sealable jar.
Try cauliflower, white cabbage or small onions, so you get different flavors in a jar.
Enjoy with your meal!