Assorted vegetables with quince, watermelon and plum

On the bank 3L capacity:

2-3 quince

cauliflower

brown and green tomatoes

firm apples

small unripe melons

carrot

crushed garlic

plums

hot peppers (1 pod)

parsley and celery roots

cherry leaves

Dried dill

Marinade, 1 liter of water:

1 tablespoons salt

All fruits and vegetables are washed, give obskhonut.

Clear the roots of carrots and celery, finely chopped.

Cut into slices quince, sweet pepper and plums, apples, removing the seeds and seeds.

Parse it into florets of cauliflower, cut into large watermelons, tomatoes and cucumbers.

Lay crushed garlic on the bottom of the banks (its pre-sterilized), put circles sliced hot peppers, then put fruits and vegetables, then dried dill leaves and cherries.

Pour boiling brine 2 times, keeping a few minutes.

Third fill brine leave immediately roll up and store assorted vegetables with quince, watermelon and plum in a cool place.