Assorted vegetables

1 serving


2-3 cloves, a little cinnamon, 3 bay leaves, 3 peppercorns, 0. 25 teaspoons of citric acid, 4 cucumbers are placed on the bottom of a three-liter can. then one third of the can is filled with young strong patissons interspersed with sweet pepper pods, dill, garlic, blackcurrant leaves, oak, cherries. pink small tomatoes are placed on top. all this is poured with hot brine, pasteurized for 25 minutes, after which it is rolled up.