How to make
The quantities are enough for four 12 1/2 cups (3-liter) jars. Put the water with the vinegar, salt, sugar and oil to boil. Wash the peppers and pierce them with a needle. Drop them in the boiling brine until they change color. Allow them to cool together.
Then arrange the peppers in the 12 1/2 cups (3-liter) jars tightly, place the celery leaves between them and the cleaned garlic cloves. Pour the cold marinade over them and leave them for 2-3 days. Decant the marinade into a deep pot, put it to boil, let it cool and pour it back into the jars.
Put 6 aspirins per jar and close the jars with lids, without sterilizing.
