Cucumbers must be young, healthy and no longer than 6 cm. They wash well with a brush and water, then soaked for 2 hours in cold water to restore freshness. Tomatoes must be medium (50-60g). Peppers cut into strips 3-4 mm in thickness. carrots cut into rings 3-4 mm in thickness. Chop cleaned roofing sheets and wash. Garlic is cleaned of scales and wash. Dill cleared of stathe base, washed and cut into in large pieces. The leaves of celery cleaned by stathe base, washed and coarsely chopped. In a suitable container pour 2.6 liters of water and place the salt and sugar. The mixture is boiled for five minutes as salt and sugar should be well dissolved. After termination of cooking add vinegar marinade and stir. Washed cucumbers and tomatoes are arranged in rows of jars in an equal amount. Among them are placed in each jar 30 g strips of peppers, carrots rings 5-6, 3-4 heads onions, 3-4 cloves garlic, fennel 10 g and 10 g celery leaves. The filled jars are flooded marinade, sealed and sterilized for 10 minutes. The products were 10 l jar 1.