After working at the market for cauliflower, hands itch to close 20 cans of such lettuce.

Who believes that winter preparations indicate the first signs of aging? I don't think so recently. I used to say you can buy canned food in the store. It saves time and effort. But when my mother-in-law handed me and my husband a jar of Ogorod in the bank, I firmly decided that I would close 15 jars this year! I really want to share with you the recipe and will be happy to tell you how my husband’s mother prepares “Garden” in the bank for the winter.



It is said that the recipe is very old. Her mother-in-law keeps the recipe in a cookbook that her grandmother gave her, even then this recipe was well known. Vegetables can be put different, but I will tell you how it is done in the family of a husband. Each open jar flies off the table in one sitting. I especially like carrots and garlic in this salad, so I put a generous handful in each jar.



All vegetables are crispy, and marinade is a valuable source of life after fun evenings. The number of ingredients is designed for one three-liter or two half-liter jars. Boldly triple the amount, because it is a delight for taste buds.



The ingredients

• 300g cauliflower
• 150g zucchini
• 300g cucumbers
• 400g tomatoes
• 250g Bulgarian pepper
• 150g carrots
• 100g onion
• 1 bay leaf
• 5 teeth. Garlic
• 1 bundle parsley
• 3g sweet pepper
• 1 tbsp salt
• 1.5 tbsp sugar
• 60ml vinegar

Preparation

1. Wash and peel all the food. Cut the vegetables into random pieces. And sterilize the jar in any convenient way. I just wash it in hot water with soda.
2. Put the greens and garlic at the bottom of the can. You can take parsley, tarhoun, carrot top or dill. Then drop the bay leaf and the scented pepper.
   
   
   
   
3. Fill the jar with vegetables. I usually cut carrots in large slices to crackle. I divide cauliflower into inflorescences, and cut zucchini in circles in the old-fashioned way. Pepper slices, and tomatoes can not be cut at all, if you take cocktails or cherries.
   
   
   
   
4. Boil 3 liters of water in a pot. Gradually fill a jar of vegetables with boiling water. Cover the can with a lid and let me stand for a while, 15-20 minutes.
5. Then pour the water back into the pot. Add sugar, salt and bring the water to a boil. Then pour the vinegar. If you do not like vinegar in preservation, replace 1.5 tsp. citric acid.
   
   
   
   
6. Fill a jar of vegetables with brine and cover it. Turn the jar upside down and wrap with a blanket or towel until completely cooled. Keep it cool.
   
   
   
   

In addition to these vegetables, you can add anything to the jar. It can be white cabbage, pod beans or green peas. Have you ever cooked a garden in cans for the winter with this recipe? I highly recommend trying.