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((Turnips _ Carrots _ Cucumbers _ Green Peppers _ Lemons…))
First, boil the water
first and let it cool – for every liter of water, add 4 tablespoons of salt 
and half a cup of vinegar.
1/ First (Turnips)
Ingredients:
Water – Salt – Vinegar – Bay leaves – Beets
Method:
Wash the turnips and cut them as desired.
Place them in a strainer, sprinkle with salt, and leave for two hours until they release their water.
Then put them in a pickling container along with beet slices and bay leaves as desired.
Add water, close tightly, and use after 5 days.
2/ Second ((Carrots
)) Ingredients: Water – Salt – Vinegar – Bay leaves – Green peppers as desired
Method:
Wash the carrots well, cut them, and place them in the pickling container along with water and green pepper rings as desired.
Seal it and use after 15 days.
3/ Third ((Cucumbers
)) Ingredients: Water – Salt – Vinegar – Bay leaves – Garlic
Method:
Wash the cucumbers well.
For small cucumbers, make a slit in the middle, and for large cucumbers, cut them lengthwise.
Then, fill them with water, bay leaves, and two garlic cloves in the pickling container.
Seal it tightly and use after 5 days.
4/ Fourth ((Green Peppers
)) Ingredients: Water – Salt – Vinegar – Bay leaves – Garlic – Oil
Method:
Wash the green peppers thoroughly, make a slit in the middle, and fill them in containers suitable for pickling.
Add water, a little oil, and seal tightly. Use after 15 days.
5/ Fifth ((Lemons
)) Ingredients: Pomegranate seeds – – Oil – Lemon juice – Salt
Method:
Mix pomegranate seeds with salt, and a spoonful of oil for lemon stuffing.
Wash the lemons well and dry them.
Cut them open for stuffing and fill them with the mixture.
Place them in special pickling containers and pour lemon juice until it’s close to the neck of the container.
Then, complete with oil until the lemons are covered.
Seal the container and use after a month.