There’s no need to boil it. Everyone who tries it asks for the recipe. Even if you make 100 jars, it’s never enough. Incredibly delicious!

Garlic: Promotes circulation and has antibacterial properties.
Vinegar: Helps preserve vegetables and enhances their flavor.
Step-by-step preparation:
1. Grate the carrots using a coarse grater. Add coarse salt and mix well with your hands until they begin to release their juices.
2. Pulse the red bell peppers, chili peppers, and garlic in a food processor.
3. In a large bowl, combine all the ingredients, including the parsley, vinegar, and oil. Mix well.
4. Let the mixture sit for 1 to 2 hours to allow the flavors to meld and the vegetables to release more juice.
5. Taste the mixture and adjust the salt if necessary. It is important not to add too little salt, as this could ruin the pickle.
6. Fill the previously sterilized glass jars with the mixture. Press down lightly to remove any air bubbles and ensure the vegetables are well coated with the liquid.