How to make
Clean all the vegetables in advance, clear the skins from the chives, chop the carrots and celery into rings, chop the cauliflower, cut the peppers as if for a stew and the chili peppers finely.
Leave the green tomatoes whole. You can poke holes in the vegetables with a needle, if desired. Arrange them neatly in the barrel. For the brine, boil 1 gal (4 liters) of water, add the vinegar and 3 cups of salt. Once boiling, add the bay leaves, cherry leaves, black pepper and 3-4 tablespoons of powdered mustard.
Cool the brine well before pouring it into the barrel. Decant it 2-3 times later on, and then store it in a dry and cool place.
