Gaby
8
Sort through the herbs, rinse them, pat them dry, and chop them finely. Slice the onion and bell pepper into thin strips, grate the carrot coarsely, and cut the tomatoes into wedges. Combine the vegetables and season with salt. Transfer the mixture to a clean container (glass or ceramic jars), pack it down well, seal it, and store it in a cool place.
Dill, parsley (herbs), and celery (herbs) – 300g each, onion – 200g, fresh carrots and tomatoes – 1kg each, bell pepper – 300g, salt – 1kg.
