Preparation:
In a large bowl, add all the sliced cucumbers, quartered tomatoes, diced peppers, green peppers, chopped onions, chopped parsley, and coarse salt.
Mix well using two large spoons so the vegetables are thoroughly combined and the salt starts enhancing the aroma.
Let the mixture rest for 30–40 minutes to allow it to release liquid.
Take 8 clean 700 ml jars. Using a spoon, fill each jar to the brim with the vegetable mixture. Then, use a ladle to pour the vegetable juices released during resting into the jars.
In a large saucepan lined with a cloth (to prevent breakage), place 4 jars at a time. Fill with cold water, close the saucepan with a lid, and bring to a boil over medium heat.
Sterilize the jars by boiling for 15 minutes.
After boiling, seal each jar tightly with a proper jar sealer.
Cover the jars with a cloth and let them cool completely for 20–24 hours.
Tips and Tricks:
Store the jars in the fruit and vegetable drawer of your refrigerator.
The vegetables will maintain their flavor, aroma, and consistency for up to 12 months.
