Cucumbers; washed and chopped
Cauliflower; washed and chopped
Onions; peeled and chopped
Beans; washed and chopped
60g salt for each kg of vegetables
Prepare the vegetables.
Prepare the vegetables and then weigh them. Place them in a large bowl and sprinkle with the required amount of salt and leave for 24 hours.
Fill the jars.
Rinse and drain the vegetables and pack them into the prepared jars. Fill the jars with the spiced vinegar and seal. Leave to stand for at least one month before consuming them.