Cut the green tomatoes, carrots and bell peppers into pieces, leave the olives and toasted chili peppers whole.
Mix the salt, sugar, black pepper grains with the chopped dill and parsley. Add them to the rest of the ingredients and leave them for at least 24 hours, while stirring regularly.
Stir the vinegar, oil and aspirins in a pot, keep stirring until the aspirins dissolve. It's important not to boil the mixture but just for the aspirins to dissolve!
Pour the prepared marinade over the vegetables. Leave as is for 1-2 hours and fill your jars.
Don't boil the Greek pickle, you can consume immediately.