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Recipe for: Homemade Colorful Pickles. Juicy and Crispy!

Necessary products: for 4 threeliter cans (jars)

2 kg. green tomatoes, prewashed and coarsely chopped
1 kg. gherkins, previously washed and cut in half
1.5 kg. red calamari, prewashed and coarsely chopped
1 kg. carrots, coarsely chopped
1 head of cauliflower (about 1.3 kg.), cut into large florets
2 heads of garlic, peeled
1 bunch parsley
1 bunch of celery
2 teaspoons of sea salt
2 teaspoons of sugar
2 teaspoons apple cider vinegar
6 liters of water (divided into 2 pots)
For the recipe, I use a 350 ml teacup.

Method of preparation:

Preparation of the marinade:
Place the pots of water on the stove and turn on the stove.
Divide the salt, sugar and vinegar evenly between the two pots.
Stir to dissolve the salt and sugar and bring the marinade to a boil.
After the marinade boils, turn off the heat and wait for it to cool to a warm temperature.

Arrange the vegetables:
Prepare 4 threeliter cans.
Start putting the vegetables in the cans, alternating them: green tomatoes, cucumbers, garlic, parsley, celery, carrots, cauliflower, calamari.
Press the vegetables well into the cans.

Filling with the marinade:
After the marinade has cooled to a warm temperature, fill the cans to the top with it.
Close the cans with the caps and tighten them well.

Storage:
Store the pickle in a dark and cool place (for example, in the basement) for the winter.
During the first 20 days, shake the cans every 12 days to stir the marinade and to salt all the vegetables evenly.
I hope you like the recipe! If you have any questions or need further advice, don't hesitate to ask.

Bon appetit!