Cut carrots into sticks, cauliflower into florets, green capsicum into strips, cut string beans ends then half them.
Toss veggies into a bowl and lightly salt them.
Leave them for 1 hour to extract water from veggies.
Use already pickled Armenian cucumbers and Lebanese cucumbers . This is optional
Cut 1 or 2 slits down the length of 3 or 4 hot green chillies. Prepare 6 or 7 cloves of garlic per 1Ltr jar that you’re pickling
Discard the liquid from the soaked veggies and combine all veggies together, then arrange them into sterilised jar
In a separate bowl prepare 1 part water to 1.5 parts white vinegar and add salt to taste
Add 1-2 tablespoons curry powder to taste
Mix the liquid well until salt is dissolved and pour the mixture into a sterilised jar until all veggies are submerged
Close the jar and store in the cupboard for two weeks before eating