Ancestral Vinegar | Marinade for vegetable preserves

Ingredients

• 4 L (16 cups) of various vegetables (carrots, cauliflower, peppers, celery, onions, radishes)
• 2 L (8 cups) water
• 1.5 liters (6 cups) of Ancestral vinegar
• 60 ml (¼ cup) pickling salt
• 30 ml (⅛ cup) mustard seeds
• 30 ml (⅛ cup) coriander seeds
• 30 ml (⅛ cup) black peppercorns
• 5 bay leaves
• 5 Mason jars of 1 L (32 oz)