Multi-colored pepper salad blanks

This recipe was shared by a fellow passenger on the train. Food for children who want to lose weight and in general for those who watch what they eat. All recipes start the same way, mine is no exception: take a multicolored pepper, Rinse it. Carefully disassemble the cauliflower into inflorescences and also rinse thoroughly. Peel the pepper from the seeds, and cut into thin strips along the pepper, so they turn out longer and the whole salad is somehow cuter. Moreover, do not forget and do not mix pepper of different colors, it should lie separately.
Well, now the most crucial moment is laying in cans. Although it is quite possible to use an enameled pan, the main thing is that the enamel is not chipped. But I like the banks – the result is visible.
The first layer is red pepper, then a layer of green pepper, on top of a layer of cauliflower. For the flavor, we use parsley, which we hide between green peppers. So alternating layers, one after another fill the container. We prepare the brine – just mix and boil.
Vegetables in cans are pressed down with a small load and filled with cooled brine. In a cold room, such a colorful pepper stands until spring.