How to make
The vegetables are cleaned. The cauliflower is broken into florets and the chili peppers and green tomatoes are pricked with a needle in several places in seedy part.
The carrots cut into circles, green beans into small pieces.
The mushrooms and clean chives are left whole.
The salt is dissolved in 1.3 gal (5 liters) of boiling water and into this solution, add the vegetables. Leave for 1 hour and drain.
Then add the 12 1/2 cups (3 liters) of boiling vinegar, and leave like this for 3 days. Drain, put them in jars and discard the vinegar.
From the products for the brine, a solution is boiled, cooled and poured over the vegetables in the jars. Top with mustard seeds and add oil.
Put the jars in a cool dark place and consume these English pickles after 15-20 days.
