- Squash - 4 pieces
- Carrot - 5 pieces
- Bulgarian pepper - 3 pieces
- Onions - 2 Pieces
- Garlic - 7 Zubchikov
- Dill umbrellas - 5 pieces
- Parsley - 1 Glass
- Celery leaves - 1 glass
- Horseradish leaves - 1 glass
- Red pepper - 1 glass
- Carnation - - To taste
- Marinade: Water - 9 Glasses
- Salt - 100 Grams
- Sugar - 100 Grams
- Vinegar 9% - 100 Milliliters
- Peppercorns - - To taste
- Bay Leaf - - To taste
All vegetables are well washed and cut. Zucchini cut into rings, garlic left whole denticles, divide the Bulgarian pepper into 4 parts, and onions and carrots for 4-6 parts. Prepare dill, red pepper (cut into rings), horseradish leaves, celery, bay leaf, pepper pot. On the banks to disintegrate seasonings and densely to lay vegetables. Now you need to prepare a marinade. Boil water (9 glasses of 250 ml) add salt, pepper, sugar, vinegar, bay leaf. So much marinade should be enough for 4-5 cans of 1 liter. Boil the marinade with vegetables and cover the jars with covers. 1 liter can sterilize for about 10 minutes. Banks turn over and leave for a day, covered with a warm blanket.
Servings: 8-12