Pickled Salad - cooking recipe

Ingredients

25 small cucumbers
20 cherry tomatoes
5 large carrots
1 head cauliflower
2 small zucchini
25 small onions
5 green peppers
1 tart apple
celery to taste
parsley to taste
5 cloves garlic
10 c. water
2/3 c. sugar
1 1/2 c. vinegar
1 c. salt
5 bay leaves
5 peppercorns

Preparation

Cut carrots, cauliflower and zucchini in 1-inch chunks; blanch 3 to 4 minutes.
Put piece of apple and some chopped parsley in each jar.
Add 5 cucumbers, 4 tomatoes, pieces of cauliflower, pieces of carrot and zucchini, 5 onions, 1 clove garlic, pieces of pepper and pieces of celery.
Fill to 1/2 inch from top.
On top, put chopped parsley and 1 bay leaf.