Pickled Cauliflower with Tomatoes

Wash and dry all ingredients.

Wash and sterilize a 0.5-liter jar.

Place the parsley, garlic, and hot pepper at the bottom.

Break the cauliflower into small florets, cut the tomatoes in half, and leave smaller ones whole.

Pack the jar tightly with the cauliflower and tomatoes.

In a saucepan, bring water to a boil with salt and sugar, let it simmer for a minute, then stir in the vinegar.

Pour the hot marinade into the jar all the way to the top.

Process the jar in a boiling water bath for 15 minutes from the moment the water starts boiling.

Seal tightly with a lid, flip upside down, wrap in a blanket, and leave for 24 hours.