38
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 glass or ceramic jar, pack it down firmly, seal it, and store it in a cool place.
Dill, parsley, and celery – 300 g each; onion – 200 g; fresh carrots and tomatoes – 1 kg each; bell pepper – 300 g; salt – 1 kg.
