Cut vegetables with bite size pieces. Peel and shred ginger, take seeds out and slice round chili pepper

Place all the vegetables except ginger and chili pepper in a bowl with seasoned liquid to take out extra liquid from vegetables, 2 hours later drain them in a strainer, wash them lightly under running water to take out an extra salt and drain again

Boil 1L of water and 500g sugar (2:1 ratio) in a pot, let it cool and add vinegar, this is a sauce for pickles

Mix well drained vegetables, ginger and chili pepper and pour pickling sauce, leave it in a fridge. It can be eaten from next day to 5 days

If tomatoes are used, prick them so they can be picked well. I made capellini with left over pickles and it was delicious.