Gogoshary clean from seeds, cut them not very finely. I prefer a width of about 4 cm.

Prepare jars and lids. My them thoroughly. Then, pour one of the cans a little vinegar, close the lid and well opolaskivaniem. Pour vinegar into the track. Bank and repeat this procedure with each jar. All the banks covered with a lid and wait until each will fill gogosari. I used jars with screw-on lids. But you can use regular lids, which close the seam.

Put the cauldron on the stove. Lay all the ingredients for the marinade. You can use like honey and sugar. And half a serving of honey, and half portion of sugar. Personally, I think honey tastes better. But in light of the fact that honey is not recommended to boil, feel free to model sugar. This is at personal discretion))). Put a few cans possible about the cauldron so that they were warm. As they fill put in their place empty jars. Wait until boil the marinade and lay portions cleaned gogoshary. After that the marinade begins to boil, together with gogosari and leave them to boil for about a minute.

Begin to quickly impose gogoshary in jars, trying to stack as tightly as possible so that our banks were full. If the jar was full, nothing, cover it with a lid and wait until the next portion gogoer.

That's the way I try to put gogoshary in jars.

Along with gogosari in the jar gets a garlic, and Bay leaf, and black pepper. When the jar is filled with gogosari poured from the cauldron of the marinade. To me the marinade was enough, because gogoshary also let the juice and liquid increases in volume. If the marinade is not enough, you can add all ingredients proportionally in accordance with the recipe. Laid so all our gogoshary in jars, close covers.

Banks turn the covers down and wrap it up with a warm blanket to cool completely (2-3 days). That's all. After a month you can access and enjoy.