How to make
Wash the bell peppers, remove their seeds and cut them into coarse pieces. Wash the carrots, peel the outer layer and cut into round slices. Tear up the washed cauliflowers into small rosettes, chop the green tomatoes into coarse pieces. Chop up the celery as well.
Mix together all the veggies, stir and leave aside.
Prepare the jars for the pickle. Pour vinegar to cover the bottom of each jar (about 1 finger). Add 1 tbsp salt and 2 tbsp sugar per jar.
Fill the jars with the chopped and mixed veggies. Add 2-3 garlic cloves and 1 aspirin per jar, top off with water.
Close the jars tight and turn with their caps down. Flip them over several times every day.
