For this pickle, you can choose the amount and type of vegetables entirely based on your taste and preferences. Wash and dry all the vegetables, leave the peppers with their stems on. Cut the eggplants into slices, parboil the cleaned green beans in boiling water (if older).
In the container in which you will arrange the pickles, start to put in individual rows of each vegetable all the way to the top. Boil the brine and estimate how much liquid you will need to fill the container - it needs to be 2/3 parts water and 1/3 vinegar. Per 4 1/5 cups (1 liter) of liquid, put 2 tablespoons of salt. Pour the hot brine over the pickles.
In the next few days, decant it every 2-3 days, for a total of about 4 times. At around the 15th day, the pickles are ready to eat.