Place all the products for the sauce without the water in a large jar. Clean the vegetables, wash and cut them into pieces - the cauliflower into small florets, the peppers into strips. If the onion is small, peel it and leave the heads whole.
Cut larger heads into circles. Parboil the vegetables with hot water. Drain and distribute them in jars and top up with cold water. Close and sterilize for no more than 10 minutes, to end up with crunchy vegetables.