Pickled vegetables "Summer in the bank" for the winter on a very successful recipe

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Recommend! Open a jar in January and February, and say thank you to yourself. Guaranteed!

Ingredients:

1 kg of fine patissons

1 kg of cucumbers
1 kg of tomatoes
1 kg of colored peppers
0.5 kg onions (in finer and sharper in)
2-3 leaf black currant, cherry and horseradish on the jar
umbrellas dill
2-3 basil leaves in the jar
0.5 tsp Coriander on a jar
head of garlic
1-2 leafs on the jar
3 pea allspice on the bank
5 peas of black pepper in the jar

Marinade 1 liter of water:

Article 1.5. l. salt without slides
1 tbsp. l. Sahara
1 teaspoon vinegar 70%
3 pcs. carnations

Preparation:

1. for pickling jars thoroughly cleaned with baking soda, pour over boiling water and sterilized. Covers boil.

2. The sterile jars put the washed leaves of spicy greens, umbrellas dill and garlic cloves.

3. Wash the tomatoes, cucumbers, squash and bell pepper.
Slice the vegetables do not need to.

4. Onions clean. If onions are small, leave it as is. Medium onions cut into large rings.

5. Spice jars put in vegetables. Tomatoes should be on top of that they are not pressed down harder vegetables.

Between cucumbers and peppers to put a bow.

6. Add to each jar peppercorns, bay leaf and coriander.

7. Boil pure water and pour boiling water jars. Cover the lid and leave for 15-20 minutes.

8. Drain the water and instead fill the jars with boiling water a second time.

9. Second drain the water poured into the pot and make it into a marinade.
Add to it the marinade ingredients according to the recipe, except vinegar.

Boil 3 minutes, add the essence and immediately and pour the marinade into the banks.

10. Close boiled lids, turned upside down and cover towel.

Leave exactly on the day.

Then cool at least a day in the refrigerator, if the storage is in a flat, and then put on the shelf in the closet or in a pantry.

When banks store is planned in the basement or cellar, cooling in the refrigerator is not required.

Good luck with your preparations, delicious winter and bon appetit!

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