Wash and clean the vegetables thoroughly, ensuring that all impurities are removed. The seed core and veins from the peppers should be carefully removed to achieve a more pleasant taste. The carrots should be grated with a large grater, while the peppers and onions should be diced to integrate perfectly into the mix. The tomatoes will be cut into medium slices to add a touch of freshness and color to the dish. Place all these vegetables in a large bowl that has enough space to mix them easily.
Sprinkle salt and herbs over the vegetables, mixing everything well to combine the flavors. Let the vegetable mixture sit for 30 minutes at room temperature. This step is essential as it allows the vegetables to soften and release their juices, which will give a more intense flavor to the final dish. After this interval, take the sterilized jars and start distributing the vegetables, making sure to press them well and not leave any empty spaces.
To protect the contents, wrap the mouth of each jar with aluminum foil. Place the jars in a tray lined with aluminum foil to prevent any leaks. Put the tray in the preheated oven at 180 degrees Celsius and let the vegetables boil until they start to bubble. Once they start boiling, reduce the temperature to low and let them simmer for 1 to 1 ½ hours. This process will allow the vegetables to penetrate well and reduce in the jars, concentrating their flavors.
After the boiling time has expired, take the tray out of the oven and take one jar. Fill it with the remaining vegetables from the other jars to fill the empty spaces. Seal the jars well, then let them cool at room temperature, placed upside down on a clean towel. This will create a vacuum that will help preserve the vegetables. Once they have completely cooled, label the jars and store them in the pantry.
The vegetable salad can be served in several ways: plain, as a delicious side dish for meat, adding a bit of green onion (dried), oil, and salt. It can also be mixed with sauerkraut or canned green peas, providing an interesting contrast of textures and flavors. Additionally, this vegetable salad can be used as a vegetable "vegeta" for preparing soups or dishes, bringing an extra flavor and health to your meals.
Sprinkle salt and herbs over the vegetables, mixing everything well to combine the flavors. Let the vegetable mixture sit for 30 minutes at room temperature. This step is essential as it allows the vegetables to soften and release their juices, which will give a more intense flavor to the final dish. After this interval, take the sterilized jars and start distributing the vegetables, making sure to press them well and not leave any empty spaces.
To protect the contents, wrap the mouth of each jar with aluminum foil. Place the jars in a tray lined with aluminum foil to prevent any leaks. Put the tray in the preheated oven at 180 degrees Celsius and let the vegetables boil until they start to bubble. Once they start boiling, reduce the temperature to low and let them simmer for 1 to 1 ½ hours. This process will allow the vegetables to penetrate well and reduce in the jars, concentrating their flavors.
After the boiling time has expired, take the tray out of the oven and take one jar. Fill it with the remaining vegetables from the other jars to fill the empty spaces. Seal the jars well, then let them cool at room temperature, placed upside down on a clean towel. This will create a vacuum that will help preserve the vegetables. Once they have completely cooled, label the jars and store them in the pantry.
The vegetable salad can be served in several ways: plain, as a delicious side dish for meat, adding a bit of green onion (dried), oil, and salt. It can also be mixed with sauerkraut or canned green peas, providing an interesting contrast of textures and flavors. Additionally, this vegetable salad can be used as a vegetable "vegeta" for preparing soups or dishes, bringing an extra flavor and health to your meals.
Ingredients
For approximately 6 jars of 720 ml - 1 kg carrots - 1 kg bell peppers, different colors or ½ pepper + ½ sweet peppers (red kapia peppers) - 5 kg tomatoes - 1 kg white onion - 2 tablespoons salt - 1 bunch of fresh parsley, finely chopped