Summer Colors Winter Salad

Slice the cucumbers into rounds.

Cut the onions into half-rings, the bell pepper into strips, and the hot pepper into small pieces.

Grate the carrots on a coarse grater or a Korean carrot grater, or simply cut them into matchsticks.

Cut the tomatoes into pieces.

Mix all the vegetables in a large bowl, add minced garlic, chopped herbs, salt, sugar, and refined vegetable oil.

Stir well and let sit for 1 hour, stirring occasionally.

Place black peppercorns into clean jars, pack the salad inside, and pour the released juices over them.

Cover with lids and place the jars in a pot lined with a kitchen towel.

Pour warm water into the pot and sterilize for 25 minutes from the moment it comes to a boil.