Different Pickled Vegetables

Start by cutting the tomatoes into wedges, cut the cucumber into thin round slices. 

Cut the American green pepper - cut off the top, then cut in half lengthwise, remove the core and chop it into smaller pieces.

Cut the red peppers – Cut off the tops, then cut in half, remove the core and chop into smaller pieces. 

Finally, cut the onions into strips and set aside. 

In a bowl, add all the chopped tomatoes, the cucumber, the green pepper, the red peppers, the chopped onions, add parsley to taste and the salt, mix all the ingredients very well. 

Once you’ve done that, cover the bowl with plastic wrap and let it all rest for 30 minutes. 

After this indicated time, remove the plastic wrap, and split the salad into 2 glass containers with lids.

Next, in each container, add one tablespoon of apple vinegar, cover and set aside. 

Now, place a tablecloth into a large saucepan covering the bottom and the edges. 

Then place the jars filled with the salad over the tablecloth. 

Fill the saucepan halfway with water. 

Turn on the heat at medium power and let it all cook for 20 minutes.

After this indicated time, remove the containers from the heat and let them cool until they reach room temperature.

Serve.