How to make
Wash the vegetables well. Tear the cauliflower into rosettes, quarter the bell peppers and clean them, peel the carrots and cut into round slices, peel the onions and chop coarsely, chop the celery coarsely as well.
Make a marinade in the following ratio: For every 4 1/5 cups (1 L) water, put 2 2/3 tbsp (40 g) sea salt, 5 tbsp wine vinegar, 2 tbsp sugar and 10 grains black pepper.
Boil the marinade, then leave to cool. In jars, pack the vegetables tightly and place 2-3 sour cherry leaves at the very top.
Pour marinade up to the rim (the level will drop after a few hours) and place caps without sterilizing. Leave in a cool area. After 4-5 days, it's ready for consumption. It has a shelf life of about 1 month.
