Clean the vegetables, cut them or divide them into pieces and arrange them tightly, alternating them in a large pot. Boil the water with the vinegar and salt and let the brine cool.
Per 4 1/5 cups (1 liter) of water, add about 2 2/3 tbsp (40 grams) of salt. Pour water up to the brim and press down on vegetables.
After 10 days, the raw pickle is ready for consumption.