A Mixed Vegetable Marinade for Winter (No Canning Required)

Prepare the Vegetables for Pickling:

1. Soak the Cucumbers: It’s best to soak the cucumbers in cold water for 2 hours.
2. Prepare the Vegetables: Peel and wash the carrots, onions, and garlic. Wash the tomatoes and remove the stems and seeds from the peppers.
3. Cut the Vegetables: Tomatoes and cucumbers should remain whole. Cut the peppers into strips, the carrots into rounds, and the onions into wedges.
4. Pack the Jars: Place all the prepared vegetables into pre-sterilized jars along with the garlic, black pepper, and dill.
5. Add Boiling Water: Fill the jars with boiling water and let them cool slightly. The water should mix with the juices released by the vegetables and help destroy some microorganisms that could spoil the pickles.
6. Prepare the Brine: After about 15 minutes, pour the hot water from the jars into a saucepan. Add salt and sugar, then heat until boiling. Once the water boils, remove from heat, add the concentrated vinegar, and pour the brine back into the jars immediately.
7. Seal and Cool: Close the jars tightly, turn them upside down, and wrap them in a warm towel until they cool completely.

These pickles can be stored at room temperature. The key is to keep them out of direct sunlight.