How to make
Clean the peppers and bell peppers of seeds. Wash them well and drain them on a cooking grid.
Wash the carrots well. Soak the parsley in cold water for 5 min. and rinse it.
Put half the veggies in a blender and blend. Then add the remaining ones through the opening and blend well.
In dry jars, put about 1/2″ (1 cm) salt at the bottom, pour the resulting mixture halfway up the jars. Add another 1/2″ (1 cm) salt and finish off with veggies.
You need to leave 3/4″ (2 cm) of space at the top and fill it with salt. If you've got a taller jar, you can add salt in another layer. Cap and store in the fridge.
You can eat these all winter long. If cooking with it, first put some of it in your dish and only then add salt if it's not salty enough. The veggies take in a lot of the salt and there's a danger of over-salting your dish or soup.
