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

Preparation time: 15 minutes
Rest time: 30-40 minutes
Sterilization time: 15 minutes
Cooling time: 20-24 hours
Servings: 8 glasses.
Ingredients
Slice 2 kg of cucumbers.
Cut 1.5 kg tomatoes into quarters
1.5 kg diced peppers
700g chopped onion
2.5 teaspoons coarse salt
2 green chili peppers, cut into pieces
2 bunches chopped parsley
Preparation
First, place the cucumber slices in a large bowl, add the tomato slices, sweet pepper slices, green pepper slices, chopped onions, chopped parsley bunches and coarse salt.
Now mix with two spoons so that the vegetables are well mixed and the salt gives an aromatic note and let it steep for 30 to 40 minutes.
After this time, take eight clean 700 ml jars, fill them to the top with vegetables using a spoon and pour off the liquid released by the vegetables with a ladle.
Once this is done, place four jars in a pot with the bottom covered with a piece of cloth, fill it with cold water and close it with the lid.
Finally bring to a boil over medium heat and then sterilize for 15 minutes. Finally, close the lids carefully using the appropriate tool, cover the jars with a cloth and let them cool for 20 to 24 hours.
Tips and advice
You can safely store vegetables in the fruit and vegetable drawer of the fridge, where they will retain their flavor and texture for up to 12 month