How to make
Wash the bell peppers, remove their seeds and cut them into pieces. Peel the potatoes and cut them into round slices, the green tomatoes into crescents, the gherkins into coarse round slices.
Mix all the vegetables together in a large container. Chop up a bunch of celery and mix everything by hand.
Pour 12 1/2 cups (3 L) water in a large pot, add the wine vinegar, sugar, salt, allspice, black pepper and bay leaf.
Heat it on the stove and stir until the sugar and salt melt, take it off and cool a bit.
At the bottom of each 12 1/2 cups (3 L) jar, put 2 washed fig leaves and a sprig of celery or dill. Fill with the chopped vegetables to the top, while placing 2-3 banana peppers here and there.
Pour in the marinade up to the rim and drop in 2 aspirins per jar. Close with a plastic cap, shake and leave in a cool area.
Shake it during the first 3-4 days and if needed top off with the marinade. I had exactly 1 cup to top off. I suggest trying the marinade and adding more salt if needed.
