Slice or cut your choice of vegetables: beetroot about 1 cm thick; cauliflower into florets; pickling cucumbers left whole or halved lengthways; carrots halved lengthways. Fit tightly into sterilised jars. Follow the instructions for the twenty-four hour brine, then pour the hot brine into the jars. Seal. Leave for 1 month and store for 3–6 months.