Clean the vegetables, wash and chop them. In a pot, put the vinegar, oil, sugar, honey, salt and spices.
Leave the garlic in whole cloves. Put the pot on the stove to boil and leave it until everything is dissolved, stirring from time to time.
Put the chopped veggies in plastic bottles with wide necks. Large bottles or 5 gal (20 L) ones make it much easier.
Pour the warm marinade over the veggies, then pour in water up to 2/3 the volume of the bottles. Close with caps and shake them several times a day for 1 week.
To make it easier to take the ready pickle out, cut off the top part of the bottle to obtain an even wider neck. Cover it back up with the cut off piece.