Fresh salad from the garden, with this recipe I can eat it for 12 months: the trick my grandmother taught me! (Page 2 ) | March 2, 2025

Preparation
First, put the cucumbers cut into slices in a large bowl, add the tomatoes cut into quarters, the sweet peppers cut into pieces, the green peppers cut into pieces, the chopped onions, the bunches of chopped parsley and the coarse salt.
Now mix with two spoons enough so that the vegetables mix well with each other and the salt gives them an aromatic note, then let it rest for 30-40 minutes.
After this time, take eight clean 700 ml jars, fill them with the vegetables to the brim with a spoon and pour the liquid released by the vegetables with a ladle.
Once this is done, place four glasses at a time in a saucepan, the bottom lined with a piece of 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 tool, cover the jars with a cloth and let them cool for 20 to 24 hours.
Tips and tricks
You can safely store vegetables in the fruit and vegetable drawer of the refrigerator, where they will retain their flavor and consistency for 12 months.

Next: Tennessee Onions: A Slow Cooker Delight You Can’t Resist

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