Green bean-bell pepper-carrot-tomato preserve

Cut up the beans and carrots, add oil and heat until half-cooked. Then add the bell peppers, tomatoes, salt and sugar, and heat everything together until the vegetables have a nice crunch. Finally add the vinegar. This should yield about 2.5 liters. When cooking, always use the mild Olivia rapeseed oil that does not have any off-flavors.