Pickled vegetables in vinegar. Packaged and sterilized, they last a long time in the jar.

Hello today I teach you how to prepare pickled vegetables in vinegar, serve as an appetizer or accompanying a salad.
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Pickled vegetables in vinegar.
Ingredients:
1 Cauliflower.
2 Carrots.
2 Cucumbers.
½ red and ½ green bell pepper.
2 celery stalks
3 cups of vinegar.
1 cup of water.
1 tablespoon sugar.
1 tablespoon of salt.
Spices: bay leaves, peppercorns.
Other options: small onions, green beans,
Preparation:
Wash all the vegetables very well.
The vegetables should be cut to a size that will fit in the jars where they will be packed.
Peel the carrots and cut them into slices.
The cucumber is not peeled and cut into slices as well.
The cauliflower is divided into small florets.
Bell pepper is cut into onecentimeter strips.
Prepare the solution by adding the spoonful of sugar in a pot, wait until it melts and forms a caramel, add the water, vinegar and spices, leave it over low heat while the vegetables are cooking.
Put a pot with water on the fire, add a large spoonful of salt, when it starts to boil add the vegetables, counting the time as follows:
Carrots: when it starts to boil, cook them for 5 minutes and remove them.
cauliflower: when it starts to boil, cook for 1 minute and remove them.
cucumber: when it starts to boil cook for 1 minute and remove them
peppers: when it starts to boil, cook for a few seconds and remove them.
Then place them in the jars, alternating the colors in a decorative and colorful way.
Fill the jars with the vinegar solution.
The jars are sterilized following the known instructions.