This is an industrial grade pickling recipe, vegetables keep their crunch over time.

Cucumber (the 'chamse' type) or chopped mixed vegetables like carrots, mekti, cauliflower "see pics"
6 cups water
3 cups white vinegar
3/4 cup rough sea salt
1 ts sugar
garlic cloves
hot green chilly

Wash vegetables, chop and prepare as desired.
Heat water, vinegar, salt, sugar in a pan while mixing till solids dissolve and mixture boils.
Put the vegetables in appropriate jars.
Wait for the water mixture to cool to a warm temperature.
Add 1 garlic clove and a piece of green chilly "depending on how hot it is" into each jar.
Fill jars with the prepared brine to the top to eliminate all air.
Close the lids tightly and turnover the jars upside-down on their lids "just like the pic" keeping them in trays in case any of them leaks.
Keep them upside-down 24 hours then turn them back to their normal position and put away.
Keep to ripen for 2 weeks, when a jar is opened it should be put into a fridge after eating from it.

If any jar leaks while upside-down then keep it in the fridge and consume the earliest.

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