Put the salt and water into a pan, bring to the boil and allow to become cold before using. Break the cauliflower into sprigs; peel the onions; cut the unpeeled cucumbers into cubes; quarter the tomatoes and top and tail the beans. Put all the ingredients into a bowl, pour over the prepared brine and leave for 24 hours. Drain, pack closely in jars and cover with the cold spiced vinegar. Allow the vinegar to seep through all the vegetables and top up if necessary. Seal and leave to mature for at least 1 month before using.