How to make
Wash the mushrooms, cut off the stems of the gherkins and tear the cauliflower into rosettes.
Pour the sugar and vinegar into a 12 1/2 cups (3 liter) jar and stir until it melts.
Put the water to boil, add the salt and once it melts leave it to cool a bit, strain because sea salt sometimes releases black residue.
Pour this over the arranged vegetables, shake well and put the cap on.
Leave in a warm area for the first few days and shake occasionally.
