Assorted vegetables

Ingredients

• 1 pound cabbage
• 1/4 pound cauliflower
• 1/4 pound cucumber
• 1/4 pound carrot
• 1/2 cup onion
• 2 ounces celery
• 1/2 pound sugar
• 2 ounces vinegar
• 10 cloves flower
• 1 small red pepper
• 15 black pepper seeds
• 2 bay leaves
• 0.4 gallons water
  

Preparation

• Dice cabbage and onion. Break cauliflower. Slice cucumber, carrot and celery.
• Separate red pepper pulp from the seeds and slice it.
• Scald cabbage, cauliflower, cucumber, carrot and celery and put in boiling water. Boil for about 3 minutes. Place everything in colander and allow water to drain out.
• Put vegetables in cold water for about 3 minutes. Pour out water and place vegetables in enamel saucepan.
• Put cloves, black and red pepper, bay leaves in empty saucepan. Add water and boil for about 30 minutes. Cool marinade and pour it over cooked vegetables.
• Keep vegetables in marinade 24 hours before eating.