Bells are cut into 6 to 8 pieces depending coarseness of them. cauliflower heads are cleaned of leaves and stalks, then divided into rosettes and washed. carrots cut into rings 3-4 mm in thickness. celery leaves finely. In a suitable container chopped bell peppers, cauliflower, carrots and celery, and to scatter them between layers of sugar and salt. The whole mixture is stirred well, the court was capped and allowed to stand for 24 hours. Then the juice separated from vegetables, drain, mix with vinegar and boil. Drained vegetable mixture is filled into jars, as is stuffed well. Then the jars were supplemented with hot gravy, sealed and sterilized for 12 minutes. The products are 10 jar of 1 l.