How to make
Cut all of the vegetables into bite-sized pieces in a large oven dish. Prepare about 15 compote jars in advance, fill them with vinegar just to cover the bottom, then put in all the vegetables, while pressing lightly and top off with vinegar up to the rim.
Put celery and top with 3-4 peppercorns, 1 tablespoon salt and 1 tablespoon sugar per jar. Repeat this process until you're out of vegetables. You can also add 3-4 cloves of garlic per jar.
Seal the jars and boil them for 25-30 minutes, enough to seal the caps. You can prepare gherkins the same way but instead of celery, use dill and onion rings. I hope you like the recipe.