I made this salad sweet for my son, I usually make chili version, but he doesn't eat chili peppers so I made a sweet version and I made a change in preparation, making it more simpler and faster.

  • 1 kg of carrots
  • 2 kg sweet peppers (green and red)
  • 1 bunch parsley
  • 1 head garlic
For liquid:
  • 2 tbs salt
  • 2 tbs sugar
  • 300 ml food vinegar
  • 250ml oil

  1. First prepare the liquid so the ingredients can dissolve. Stir occasionally. Don't boil.
  2. Peel carrots and put in pot with water.oil for 10 minutes, drain and cut into circles.
  3. Align peppers on an aluminium foil in the oven. Put the pot of carrots on the bottom of the oven and peppers above.
  4. Bake peppers shortly and cut into pieces or circles. Remove the pot of carrots, pour out the water and cut into circles.
  5. Wash and chop parsley and garlic..
  6. Put all these ingredients in the deep pot with liquid and mix everything nicely.
  7. Let the salad stand for several minutes then collect in jars and place in a dark and dry place.
  8. Consume after several days and during winter time.