Vegan Cold Cut

Vegetables
- 6 carrots
- 1/2lb peas
- 1 lb of green beans
- 1 medium cauliflower
- 1/2lb chickpeas (in water)
- 12 chili peppers
- 6 beets (pre-cooked)

Brine
- 2 tablespoons of oregano
- 1 ounce of capers
- 1 sprig of thyme
- 2 bay leaves
- 4 garlic cloves
- 10 allspice
- 5 cloves
- 1 cup of vinegar

Preparation

Two days before
1. Dissolve the oregano, capers, thyme, bay leaf, garlic, pepper and cloves in 3 cups of water.
2. Cover and boil for 10 minutes.
3. Then let cool, strain and add the vinegar.

Vegetables
1. First, chop all the vegetables and cook them separately.
2. Drain, let cool and then mix everything.
3. Add the vegetables in the brine that was prepared two days before.