How to make
Gut the already washed bell peppers. Shred the cauliflower into florets, cut the carrots into round slices and wash the tomatoes and chili peppers. Boil a brine from the water, vinegar, sugar, salt, bay leaf, black pepper grains and allspice.
Separately, parboil the peppers and other vegetables in the brine. Distribute them in 2 trays to cool. In each bell pepper, stuff 1-2 tomatoes, 1 chili pepper, 2-3 round slices of carrot and cauliflower florets on top.
Arrange thus filled bell peppers in jars and pour the brine that has cooled over them. Decant the pickle 2-3 times, pressing them with your hand to keep the stuffing in.
Keep the pickles in a cool place and make sure they are submerged below 2 finger widths of the surface of the brine. For serving, you can add some oil.
