Sweet and Sour Pickled Vegetables

Method

1. In a pot, heat the extra virgin olive oil. Add the emulsion of white vinegar, sugar, and salt. Bring to a boil.
2. Add the spices: ginger and bay leaf. (Reserve the basil for later.)
3. Add the vegetables in order of hardness: first carrots, then bell peppers, then fennel, then celery, then zucchini, and finally onion. Boil everything together for about one minute.
4. Transfer the vegetables to a sterilized jar.
5. Add fresh basil, black peppercorns, juniper berries, and cloves.
6. Pour the hot oil and vinegar mixture over the vegetables to cover completely.
7. Seal the jar tightly. Let it cool, then refrigerate for about ten days before serving.