• 500 ml water
• 500 ml vinegar
• 60 grams sugar
• 30 grams salt
• 500 grams cauliflowers
• 300 grams carrots
• 500 grams peas
• 300 grams shallots
• 500 grams green peppers
• 3 chilli peppers
• 2 bay leaves
• 2 dill weeds
• 1 teaspoon pepper seeds
• 1 teaspoon mustard seeds
• Oil

Sweet mixed pickles instruction:

Cook 500 ml of water, 500 ml of vinegar, salt and sugar to boil. Cool it.

Clean and chop cauliflowers, carrots and peas, cook them for 3 minutes to boil in water with 2 pinches of salt. Drain them.

Clean and chop fresh shallots, green peppers and chilli peppers.

Arrange vegetables in layers: first layer of peas, then chilli peppers, then layer of shallots, then carrots, then peppers and, in the end, cauliflowers. Repeat till you get your jar full.

Sprinkle mustard and pepper seeds over vegetables and place bay leaves and dill weeds on top of them.

Pour cooled vinegar mix over it, then pour 1/2 inch of oil over vinegar and seal the jars.

Store your mixed pickles in cool and dark place.

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