Make more brine for the mushrooms. Peel and cut carrots into batonnet. Trim off enoki mushroom bottom. Blanch carrots for 30 sec and chill in ice water. Bring brine to a boil along with a bay leaf, and a couple of sprigs oregano and thyme. Cover and let simmer for 5 min. Transfer to a bowl to cool down for about 10 min. Arrange carrots in jar and cover with the brine. Let cool and seal; chill. For the mushrooms brine, use the same recipe (without the curry). Blanching mushrooms is optional, if so – blanch them for 5 seconds.
Make more brine for the cauliflower batch. To peel pearl onions: plunge in boiling water for a min, then transfer in ice water. Cut out cauliflower into florets. Bring brine to a boil along with a bay leaf, and a couple of sprigs oregano and thyme. Cover and let simmer for 5 min. Then, pour brine in cauliflower florets or red onions arranged in separate jar. Let cool and seal; chill. Pickles can be kept refrigerated for weeks. For longer shelf life, they can be canned. Enjoy!