Mixed winter pickles

Ingredients

• 1 medium cauliflower (700 g)
• 1 medium red cabbage (1500 g)
• 1 medium white cabbage (1500 g)
• 15 green tomatoes (60 g each)
• 20 small cucumbers (80 g each)
• 15 red pointed peppers (150 g each)
• 5 medium onions (150 g each)
• 2 heads of garlic (100 g total)
• 6 bay leaves
• 1 packet peppercorns (10 g)
• 6 medium carrots (100 g each)
• 4 horseradish roots (100 g each)
• 6 dill heads (30 g)
• 1500 ml vinegar
• 4500 ml water
• 6 tablespoons salt
• 12 tablespoons sugar
• 1 packet preservative (optional)

Preparation

1. Wash the vegetables and leave them to drain. Wash the jars too, then leave them to drain. 2. Cut the white and red cabbage into thin strips. Cut the cucumbers, onions, green tomatoes and carrots into rounds. Break the cauliflower into medium-sized florets, cut the garlic cloves in half and slice the red pointed peppers into strips. 3. Arrange the vegetables in the jars, alternating them as you like. Tuck the garlic, peppercorns, bay leaves, horseradish roots and dill among them. 4. Bring 4500 ml water and 1500 ml vinegar to a boil with 6 level tablespoons of salt and 12 tablespoons of sugar. Boil for about 10 minutes, until the liquid is bubbling. Add the packet of preservative, if using, then leave the liquid to cool for 5 minutes. 5. Set the jars on a metal tray and pour in the liquid while it is still very hot. Put on the lids and leave the jars in the pantry.