How to make
Clean, wash and chop the vegetables coarsely, tear the cauliflower into rosettes, leave the peppers whole. The ingredients listed are enough for 7 jars of about 3 1/3 cups (800 ml) each.
If possible, choose firm green tomatoes without any damage on the skin. The jars need to be clean and dry. Distribute the vegetables into the jars, put tomatoes, carrots, cauliflower rosettes, 1-2 peppers and several grains black pepper and allspice in each.
Make the marinade as described on the packet. Pour the water, vinegar and sugar in a pot. Add the packet contents and stir. Boil 3-5 min., while stirring nonstop, so that the contents dissolve.
Remove from the stove and while still warm, distribute the marinade into the jars. Close them immediately with their caps and turn upside down. This pickle doesn't require sterilization. Store in a cool and dark area - it will be ready for consumption after about 2 weeks.
