Wash the vegetables, clean and chop them finely. Put them in a deep container, pour on the marinade after you've mixed together the listed ingredients for it.
Don't boil the marinade at this stage. Put the container in a cold area to sit for 24 hours, while stirring periodically.
Next, drain the vegetables and arrange them in prepared jars. Bring the marinade to boil, remove from the heat and once cooled, use a little of it to dissolve 3 aspirin per jar.
Pour the rest of the marinade over the veggies in the jars.
Don't boil the pickle, leave it in a cold area and serve with brandy or whatever you like during the winter.
Notes: If you feel that the quantities are too much (22 lb (10 kg) of products) for this pickle, you can easily make less and use the same ratio. For 2 lb (1 kg) of chopped veggies you need 4/5 cup (200 ml) water, 2/5 cup (100 ml) vinegar, 2 tbsp (30 g) salt, 3 1/3 tbsp (50 g) sugar, 1 tsp oil.