Wash and clean the vegetables. Cut them into pieces and blanch them for a few minutes in plenty of boiling, salted water. Strain them and put them in a large bowl. Grind 1 spoonful of the peppercorns over the vegetables and add the other spoonful whole. Mix carefully and distribute everything among the jars, taking care to alternate vegetables of different colours, then cover them completely with the brine (in order to be able to do this, don’t over fill the jars with vegetables). To prepare the brine: for each kg of vegetables, dissolve 25-30 g of salt in 1 l of water, add the Balsamico Bianco and sugar (and honey if you are using it), and stir well. Heat the brine to help the salt and sugar (or honey) dissolve completely, and then pour it into the jars while still lukewarm to add even more flavour to the vegetables.