Wash thoroughly carrots, cauliflower, ampalaya, singkamas, winged beans (seguidillas), red and green pepper, and green papaya. Peel, cut into desired sizes, and wash. Drain well and pack in sterilized culture jars. Boil four cups of water and one-third cup of salt. Cool and strain the solution with cheesecloth. Add one-fourth teaspoon of alum (tawas) and pour into the vegetablepacked jars. Cover and set aside. Add two tablespoons of salt for every four cups of water and one-third cup of salt daily for four days.