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Fill a medium-sized pan with water and bring to a boil. Rinse all the veggies. Divide the cauliflower into small florets and rinse the beans by removing the ends. Chop the beans into small pieces.
Cook the cauliflower florets a few minutes in the boiling water. Bring the water to a boil again and also cook the beans for a few minutes in the boiling water.
When you are using vegetables such as pumpkin or (patty pan) squash, its recommended to peel them first. Remove the leaves and ends of the radishes and divide them into thin slices.
Chop the zucchini, squash and cucumber in small pieces and combine all the vegetables in the large bowl.
Grate the peel of the lemon and squeeze the juice from the lemon. Combine this in a medium-sized pan with water, vinegar, sugar, bay leaves, summer savory and salt.
Bring to a boil and let it simmer for 10 minutes. Remove the bay leaves and summer savory and taste if it needs any more salt or sugar. Divide the mixed vegetables over the sterile jars.
Fill the jars with tasty water, don't fill them up all the way to the top. Put the lid on and let them cool off for about 10 minutes when they're upside down.
Afterwards you let them cool off completely. If you added radishes you'll notice the water will start to turn a bit pink.
These sweet and sour pickled vegetables are great with lots of different dishes, such as pickles. Store in a dark and cool place, the jars will keep for over a year this way. Enjoy!