How to make
Pour all the vegetables in a drum. Pour in water all the way to the top, then strain it to measure out the right amount. Per 4 1/5 cups (1 liter) of water, add 2 2/3 tbsp (40 g) of salt and 3 1/3 tbsp (50 ml) vinegar. Put in the marinade of water, vinegar, salt and black pepper to come to a boil and pour it into the drum.
Press down with a clean stone. Leave in a cool place and decant over a period of 5-6 days. Add the sodium benzoate - 1/5 tsp (1 g) per 2 lb (1 kilogram) of vegetables. After 20 days, the village-style pickles are ready.