Wash the vegetables, peel the carrots and cut them into round slices.
Pour 1 cup vinegar, 5 tbsp sea salt, 4 tbsp sugar, allspice and black pepper in a pot on the stove. Once the salt and sugar melt, remove from the stove and pour in 4 1/5 cups (1 L) cool water.
At the bottom of a 12 1/2 cup (3 L) jar, put 3 aspirins, arrange the chopped vegetables and pour on the cooled brine. Close with a cap.
At the bottom of 2 smaller jars, put 1 aspirin in each, fill with vegetables and pour on marinade. If needed, you can top off with more water.
Flip them over every 2-3 days and store in a cool area for the winter. The listed ingredients yield what you see in the photo.