A mixture of vegetables in the marinade

For 10 cans of 1L:

1.85 kg cucumbers

1.7 kg cauliflower

1.6 kg tomatoes

1.2 kg onions

800 ml 6% vinegar

400 g sweet pepper

360 g carrots

200 g sugar

200 g salt

50 buds Clove

80 cloves garlic

30 allspice pepper

Tomatoes for this workpiece is better to take tight - pink or green, with firm skin.

Cucumber better to take no more than 6 cm in length, is also better to take a bow medium-sized.

Wash cucumbers and tomatoes, cut off the stalk.

Peel onions, wash and cut into quarters (if the onions very fine, you can not cut it).

Wash the carrots, peel and cut into circles of 1 cm thick.

Remove the leaves from the cauliflower into florets to disassemble it, wash them.

Sweet pepper remove seeds, cut the stalk, cut into medium-sized, rpomyt.

Garlic cloves clean.

Share on bottom of each banks 3-4 and 2-3 cloves black pepper-peas.

In each jar vegetables stacked in such proportions: 30% of cucumber, tomatoes 25%, 20% cauliflower, 15% onions and carrots with 5% pepper and garlic cloves 4-8.

Add vegetables in jars tightly, then pour the hot marinade temperature of 75-80 degrees (for the marinade boil 3.4 liters of water, add sugar and salt, pour in vinegar), cool to the desired temperature.

Cover the jar, sterilize the mixture of vegetables in the marinade for 10 minutes at 100 degrees.