2 cups peeled and sliced carrots
2 cups sliced cucumbers
2 cups seedless sliced bell peppers
2 cups peeled garlic cloves
10 peeled small onions
2 cups of cauliflower florets
2 cups vinegar
½ cup coarse salt
8 cups water

Dissolve salt in water, add vinegar and stir over medium heat. Bring to a boil.
Put aside to cool. Arrange mixed vegetables in sterilized jars. Add strained liquid to cover.
Sprinkle some olive oil over. Close jars tightly. Store in a dry place for a month before using.