mixed vegetables (see below)
60 g cooking salt for each kg of vegetables
spicing vinegar (see below)
1. Make a selection of available vegetables.
2. Any of the following are suitable: small cucumbers, cauliflower, small onions, French beans.
3. Prepare the vegetables; only the onions need be peeled, the rest should merely be cut into suitably sized pieces.
4. Weigh the prepared vegetables.
5. Put all into a large bowl, sprinkle with the required amount of salt, and leave for 24 hours.
6. Rinse, drain thoroughly, and pack into prepared jars.
7. Cover with cold spiced vinegar, and seal with vinegar-proof covers.
8. Leave for at least a month before using.
