Vegetables are cleaned, Wash and cut. Garlic cloves left. In a saucepan put the vinegar, the oil, sugar, honey, salt and spices. Put it on the stove to boil and keep until everything is dissolved, stirring. In plastic bottles with wide necks are placed vegetables. For this quantity of products needed bottles with a total capacity of 20 liters. Pour with hot marinade, then make up to 2/3 of the capacity of the bottles. Closed with caps and shaken several times a day for 1 week. It is likely to remain part of the vegetables that did not fit into the bottles. Upon shaking pickles begins to settle and for example on the next day was added and the rest. If necessary, make up a little more water to cover everything. When pickles begin to consume the top of the bottle is cut (not the end) to get a wider opening and removable calm. Then again capped.