Fresh salad from the garden, with this recipe I eat it for 12 months: the trick my grandmother taught me!

2 kg cucumbers, sliced
1.5 kg tomatoes, quartered
1.5 kg peppers, diced
700 g chopped onions
2.5 teaspoons coarse salt
2 green peppers, sliced
2 bunches parsley, chopped
Preparation
First, place the sliced ​​cucumbers in a large bowl, add the quartered tomatoes, diced peppers, diced green peppers, sliced ​​onions, bunch of chopped parsley and coarse salt.
Now stir with two spoons until the vegetables are well mixed and the salt gives them an aromatic note, then let them rest for 30-40 minutes.
Then take eight clean 700 ml jars, fill them to the brim with the vegetables using a spoon and pour off the liquid that has come out of the vegetables using a ladle.

Once you have done this, place four jars in a pot, line the bottom with a cloth, fill it with cold water and close it with the lid.

Finally, bring to the boil over medium heat and then sterilize for 15 minutes. Finally, carefully close the lids with the appropriate accessories, cover the jars with a cloth and leave to cool for 20 to 24 hours.

Tips and advice
Store vegetables safely in the fruit and vegetable compartment of the refrigerator, where they will retain their taste and consistency for 12 months.

To prepare the fresh salad in a jar, you can watch the video recipe and subscribe to the YouTube channel!