Long term investments that cannot fail

Today I started to make long term pickles; those are pickles which take much longer to ferment, as the vegetables are cut in much larger pieces.

2 cauliflowers, 1 broccoli, one big carrot, half an onion, 2 stems of celery, 4 pieces of garlic (not sliced), and a whole bunch of fresh dill (roots  included).
As herbs I add juniper berries, mustard seed, dried thym and clove pods. I added 40 grams of salt, a litle bit of juice of my pickled cabbage and I filled with spring water, till the Perfect Pickler was full.

Probably it will take one week in  room temperature and 2 months in the refrigerator till it is done  the way I like it, very strong! 

Mmmmm pickles!!