- Carrot 1 kg
- Parsley (root) 500 g
- Parsley (greens) 1 bunch
- Bulgarian pepper 500 g
- Salt (not iodinated) 2 (200 ml)
- Main Ingredients Carrot, Pepper
grater, knife, cutting board, banks, lids,
Rub carrots on a coarse grater.
Parsley root cut arbitrarily. I cut large, because I love parsley in soups)).
Finely chop the parsley and add everything to the carrots.
Cut the pepper into strips and add to the remaining vegetables.
Add salt, mix well. Fold in dry cans. Add more salt on top and close tightly.
Refueling is ready. You can store it in the refrigerator door and just on a shelf on the balcony.