This recipe I found in a magazine for 199.. one year it was called "Pickles". But small vegetables are always in abundance, so take the vegetables which have (large, cut into pieces 3 -5 cm, do not want to cut, put the whole). I have a basic composition of the cuts is almost the same - cucumbers, tomatoes, carrots, cauliflower. The composition change as you like, but I recommend to take at least 4 vegetables. Today I have broccoli and green beans. You can add any vegetables - bell peppers (I do without him, because he has a very intense aroma and it starts to solo that we don't really like), and the leeks, and zucchini with Patty pan squash, and green peas. Fans of Apple or Ranetki is not forbidden, I made a few cans with a pock. Cans of the "basic structure" I have a lot, and a couple of additives on the fan. Everything must be sterile. Green beans and carrots blanshirovat 2 minutes in boiling water, cauliflower and broccoli just fill with boiling water for a minute, cucumbers/courgettes I scald. Herbs, spices my in cold water, and also scald with boiling water.

Lay the herbs/spices. At the bottom lay the garlic and onions. I put only garlic. Aroma of vegetables, meats you can get different. Depending on what spices and herbs I add. If you want flavored "village", put the umbrella of dill, leaves of currant, cherry leaves, a leaf or a small root of horseradish, something that you like. You can add herbs of choice - tarragon, parsley, oregano, lovage (its just a bit quite, it's very flavorful). Pepper 3 pieces, fragrant 1. And will the aroma of the herbs. Love in store - rich and spicy? Boldly put Bay leaves (3-4 leaves on a quart jar), 1 cloves, allspice 1-2, black pepper 3-6. Optionally, cinnamon a piece of bark, mustard seeds 0,5-1 teaspoon - give ostrenko and spice, like coriander - put it. I love spicy? Can increase the amount of mustard and put more chillies. I cut it to slices and put 1-2 mug in the jar. It all depends on how sharp you like and how spicy you pepper. Lay your vegetables, mixed. And the cucumbers with cabbage put down the tomatoes up. Then as they get ( ( (

The amount of brine in the banks depends of course on the density of packing of vegetables. On average, 0,7 l - 300 ml, 1 liter 450 ml, 1.5 l = 650 ml. From me this time 10 cans * consumption of 1.5 liters 6.5 liters of brine. The brine is given in 1 liter of water, lay the sugar and salt, tablespoons without slides take. The salt is usually small. After boiling, remove from fire, add vinegar in the brine!, stir, pour into jars.

For a long time, just use 2-multiple of the fill. The first time, pour boiling water, cover caps, until the vegetables are warmed for about 10 minutes, but they should not cool down, drained (don't forget about spices, when you drain, put the strainer in order not to lose the spices, and simply cast them back into the jar ) and the second time is filled already with brine, tightening the lid. The fill method can be yours - everyone has their own favorite technology. If you want to do with sterilization, then after pouring the brine, put on sterilization. Now sterilized became much easier with the appliances in the kitchen. This approximately 1.5 liter cans covered with lids (preferably in color of cucumbers to navigate, as soon began to change the color of the olive, so banks warmed to the desired temperature, remove from sterilization): in the oven 25-30 min./ 20-25 min. convection oven / microwave in 20 - 30min. on max power, but without the covers, I wrap food cover (with microwave see for yourself the power of different banks is different, it is still better to warm up small banks only, and that can boil our beauty). Shoot, spin. There you are, finally. ) Put under the coat. Though still cold. Usually all stored in the cellar. But at home on the floor were great.