How to make
There are no quantities listed for the vegetables because it all depends on the volume of your drum, which veggies you prefer and which ones you have more of. Pick out healthy vegetables, clean and wash them very well.
Tear the cauliflowers into coarse pieces, poke holes in the tomatoes with a fork in 2-3 spots, cut the peppers into quarters starting from the bottom. Peel the garlic into cloves, don't peel them.
Arrange the veggies in the drum, alternating between all of them. Sprinkle the mustard seeds on top and finish off with celery leaves.
Now make the brine, which happens to be the most crucial detail for the pickle.
For it, dissolve 1 2/3 cups (400 g) of salt completely in 2.5 gal (10 L) of water. Pour this brine over the veggies until it's covered them well.
Weave a ring from vine leaf branches and place it on top to press on the veggies when you close the lid. Leave it that way for 3 days, without decanting, then decant once a day until the veggies pickle - usually about 2 weeks.
Then pour out a little of the brine from the drum and dissolve potassium sorbate in it. If you have a 9 gal (35 L) drum, dissolve 2 1/3 tbsp (35 g) of potassium sorbate in it, i.e. 1/5 tsp (1 g) potassium sorbate per 4 1/5 cups (1 L) water.
