Tomato salad choose red, but not ripe, with firm flesh. Cut not too finely.

Bell pepper cut into strips. Well, if the lettuce is used peppers in different colors - red, yellow and green.

Pre-cucumbers stand in cold water for 4-5 hours. Cut.

Will fit any bow. We cut half rings.

Cauliflower disassemble on inflorescences. Cut so that the pieces were comparable in size with slices of tomatoes and cucumbers. Carrots clean. Grate for Korean carrot or cut with a knife into long strips. Carrots and cauliflower sprouts are much harder than the rest of the vegetables in this salad. All the vegetables were about the same softness, blanchere cabbage and carrots in boiling water for 4 minutes until soft.

Put all the prepared vegetables in an enamel pan. Add salt, sugar, lemon juice, chopped dill (or other favorite herbs). Stir. Give the salad to stand for thirty minutes in order to juicy vegetables had to let the juice. While the salad is infused, sterilize jars (I have 8 cans with a capacity of 0.7 l).

In each prepared jar, pour 1 tablespoon of vegetable oil, put 2 cloves of garlic, 4 peppercorns, add one by one clove, allspice, Bay leaf. Then fill cans with vegetables from the pan. Evenly distributed on the banks of the juice that has accumulated on the bottom of the pan and cover the jar with a sterile lid. Sterilize a salad. A large number of convenient to sterilize jars in the oven. A signal to end heating - the appearance of bubbles in the volume of the can and leakage of juice from under the cap cans. I kept the jar in the oven at 160 degrees for 45 minutes. Get banks out of the oven and kuparinen cover tightly. Overturn jars upside down and cooled.