For the marinade:
- Wash the vegetables and cut them into big pieces.
- Put them gently in the jar, then put the spices.
- In a saucepan, boil the water with vinegar, fine Himalayan salt and brown unrefined Passiflora sugar, then pour the vegetables.
- Close the jar well and turn it with the cap down.
- Leave the jar in a cool and dark place.
- After a few days the pickle will be ready for consumption.