Peel the cucumber, cut into small pieces, shower with 2 tablespoons of salt and let it sit overnight.
The next day, divide the cauliflower into florets and rinse them.
Trim and rinse the carrots and cut into thick slices. Peel and rinse the beans.
Cook each of the vegetables separately for 5 minutes in salted water. Remove, drain and transfer to large jars along with the cucumber pieces.
Peel the onions and place in the jars with the vegetables.
Combine the vinegar with the sugar and spice grains in a pot, bring to a boil and then allow to cool completely. Mix in the mustard and the white wine.
Pour the liquid over the vegetables until they are completely covered. Close the jars and leave to marinate for at least 2 weeks in a cool, dark place before serving.
Store in the refrigerator.