Before we get started, kindly read all the important notes above.

Sterilize implements and jars with boiling water and airdry them before use.

Gather your ingredients and jars.To make the brine: Place water, and salt in a saucepan over medium heat and bring to a boil, remove from heat add the sugar and vinegar and stir well. Leave to cool down and get back to room temperature.

Remove any stem and blossom end of the cucumbers. Peel the carrots and cut them into your desired size or leave them whole if they’re small enough. Cut the cauliflowers into small florets. Cut the cabbage to large chunks, wash your veggies thoroughly and drain.

Your hands are covered in a variety of bacteria so you need to thoroughly lather with soap, scrub carefully and rinse well before packing the veggies in jars, or alternatively, use disposable gloves to prevent the harmful bacteria that multiply and cause spoilage.

Pack each type of vegetable tightly (they should be tight) into sterilized jars, leaving about half inch of headspace.

Cover the veggies in each jar with some grape leaves. Alternatively, you can add a few pieces of dried chickpeas in each jar (this is my mom’s tip), does it sound wierd? Believe me it works like magic, it helps keep the crunch of the veggies.

Let them sit in a dark place for ten to fourteen days