Pick vegetables in quantities as desired. Clean them and cut them into coarse pieces if you like. Arrange them in a barrel and add 2 1/3 tbsp (35 g) of salt per 2 lb (1 kg) of vegetables. Top the barrel up to the brim with water and close it.
After 3-4 days drain the water from the pickles using a hose and pour it back in again. The first few days, carry out this process once a day and after 1 week – once every few days.