How to make
Wash the vegetables and cut the tomatoes into large slices and celery into smaller ones. Begin to arrange the jars with sliced tomatoes, celery and peppers, putting onion slices between them.
You can also use a plastic drum. Meanwhile, put the vinegar, water, sugar and salt to boil.
Simmer for 10 minutes after the mixture comes to a boil. Pour the cooled and strained brine in the jars. Allow to ferment 15-20 days in a cool room.
Decant the pickles every 1-2 days for 10 days. Then, store in a cool place.
