How to make
Cut the bell peppers into pieces and clean out the seeds. Peel the celery and cut it into strips. Cut the carrots into round slices.
Rip up the cauliflower into florets, divide the garlic cloves. Boil the marinade and drop the bell peppers in lots into it to parboil.
Then do the same for the carrots and celery. Once everything cools, arrange the vegetables in jars and poor in the already cooled marinade. Put a weight on top and pour in the oil.
After a few days, begin to decant the pickle - 4 times every 2-3 days. After you decant for the last time, tie with baking paper and store in a cool area.
