Preparation
(Must be of a non-reactive metal produced) Include all the cut vegetables except the garlic in a large bowl or pot stainless steel. Combine all remaining ingredients in a large (non-reactive) pot and bring to a boil over medium heat.
Pour. Boiling liquid over the vegetables, and make sure that all the ingredients soaked in brine with a few large plates or glass plates, to keep them in the liquid
When the vegetables cooled to room temperature, and wrap with plastic wrap (the plates on the packaging, so that vehicles remain in the pickle liquor. After cooling vegetables for at least two days, placed in liquid are taken and served. It is for about 5 days to keep under water.
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