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In a world where many people search endlessly for healthier alternatives, quick recipes, and natural ways to nourish the body, there are a few creations that stand out for their simplicity and remarkable flavor. This vibrant, no-cook vegetable mix is one of those rare treasures. It doesn’t require boiling, roasting, or complicated preparation techniques. Instead, it relies entirely on the natural freshness of its ingredients and the powerful benefits they offer.
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What makes this recipe truly special is the balance it strikes between convenience and nutrition. Every component contributes something meaningful: the bright red bell peppers are packed with antioxidants and vitamin C, the carrots provide essential beta-carotene for skin and eye health, the garlic adds its well-known antibacterial strength, and the mild acidity of vinegar enhances flavor while naturally preserving the mixture. Combined with chili peppers, oil, and fresh herbs, the result is a vibrant, aromatic condiment that elevates nearly any meal.
There’s no need to cook it. Everyone who tries it asks for the recipe. Even if you make 100 jars, it still won’t be enough. Incredibly delicious!
Main Ingredients
2.5 kilograms of red bell peppers
20 to 25 chili peppers,
1 head of garlic,
3 kilograms of carrots
1 cup of oil (225 ml)
Ingredients Benefits
Carrots: Rich in beta-carotene, they strengthen eyesight, care for the skin, and support digestive and cardiovascular health.
Red bell peppers: A rich source of vitamin C, vitamin A, and antioxidants, they help strengthen the immune system and speed up metabolism.
Garlic: Supports circulation and has antibacterial properties.
Vinegar: Helps preserve vegetables and enhance their flavor.
Preparation Step-by-Step
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. Chop the red bell pepper, chili pepper, and garlic in a food processor. 3. Combine all ingredients, including parsley, vinegar, and oil, in a large bowl. Mix well.
4. Let the mixture sit for 1 to 2 hours to allow the flavors to concentrate and the vegetables to release more juice.
5. Taste the mixture and adjust the salt if necessary. It’s important not to add too little, as this can spoil the cucumbers.
6. Fill previously sterilized glass jars with the mixture. Press gently to remove any air bubbles and ensure they are well covered with liquid.
7. Wipe the jars’ mouths with absorbent paper and seal them tightly with new lids.
8. Store the jars in the refrigerator. The cucumbers will be ready to eat in 3 weeks and will stay as fresh as the first day.
Always use sterilized glass jars to
avoid contamination.
If you prefer a milder flavor, reduce the amount of hot peppers. Check the jars regularly: if you notice the liquid level is dropping, add a little more vinegar and oil.
This marinade pairs well with meat, fish, homemade bread, and even fresh salads.
Although it can be stored in the refrigerator for several weeks, it is recommended to consume it within two months to ensure the best consistency and flavor.
To better understand this content, we invite you to watch the following video from the Nur’un Yemek Tarifleri 2 channel:
