Preparing the vegetables: Wash all vegetables and fruits thoroughly. Leave the beans and cucumbers whole, and peel and cut the carrots, celery and beets as desired.
Break the cauliflower into florets, and cut the apples and quinces into halves or quarters.
Leave the garlic in whole cloves.
How to place the vegetables in the jar
Start placing the vegetables and fruits in the jar, alternating layers. Add a sprig of thyme between the vegetables for extra flavor.
Preparing the brine - an extremely important step to have delicious pickles
For every liter of water, add a heaped tablespoon of coarse salt (do not use iodized salt, as it can alter the fermentation process). Boil the water and dissolve the salt in it.
After removing the water from the heat, let the brine cool for 10 minutes and then pour it over the vegetables placed in the jars, until it completely covers them.
Sealing and storing the pickle jars
Cover the jars with cellophane and put a temporary lid on. After 24 hours, check to see if the vegetables have settled and top up with brine, if necessary.
Seal the jars and store them in a cool place, away from light.
An important tip: Do not shake the pickles! This habit can cause "bloom" to appear on pickles, which can lead to their spoilage.
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