Rita's Russian Pickles

E-mail from Rita: Here is a recipe my grandmother makes:
4-5 flowers of cauliflower
3-4 cucumber
4-5 tomato
2-3 summer squash
2 apples
2-3 small carrot
3-4 pepper
All wash, cut the apples into quarters (core seeds), carrots, peppers and squash cut into several pieces. Carrots - along the cut. All folded into sterilized jars, add the parsley. Pour boiling brine. Leave on for 15-20 minutes. Then pour the brine into a saucepan, boil again and pour over vegetables again, add 1 tablespoonful of vinegar. Then close the lid sterilized, turn and cover jar with a blanket.
Brine - to 6 liters of water 1 cup salt to the rim, to boil.

Vegetables, in my opinion, are for a 3-liter jar, and the brine is clearly with the stock. And all our units - cups, cans), and even parsley)

Here's a recipe salted cucumbers
Wash cucumbers, folded tightly into a jar (not to swim) and add the dill, chopped garlic cloves, the leaves of cherry. Pour boiling brine (for 1 liter of water - 1 tablespoon of salt). Close the jar and leave to cool. Then remove the refrigerator.


Tori’s Pickles, trying to figure out what Rita was telling me to do:
Large Sliced English Cucumber
2 Onions, sliced lengthwise
4 Bay Leaves
Handful Peppercorns
1 1/2 Tbspn Salt
1/4 c White Wine Vinegar
1/4 c Apple Cider Vinegar
1/4 c Regular Vinegar
Red Pepper Flakes, depends on how spicy you want
1-2 Cinnamon Stick

(I didn’t have enough of one type of vinegar so I mixed them, it provides a nice flavor)

Mix all of the ingredients together and put them in a jar.