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.
After four days, wash the vegetables to reduce saltiness, and repack in the jars. Prepare the sweet-and-sour solution by boiling one cup water, three cups of vinegar and two-thirds cup of refined sugar. Cool the solution, strain and pour into the jars. Cover and set aside, adding five tablespoons of sugar for every four cups of sweet sour solution daily for three days. Transfer the vegetables from the culture jars after these days are arrange them in sterilized preserving jars. Boil the sweet-and-sour solution, then pour through a cheesecloth into the preserving jars. Half-seal and exhaust for five minutes. Seal completely and process for 10 minutes.
Source: ITDI (DOST)