How to make
Wash the vegetables well and clean them. Cut the stems off the peppers and poke holes in them in several spots with a needle, cut the cabbage into strips, the carrots into round slices. Peel the garlic, tear up the celery leaves.
Boil a marinade from the sugar, oil, vinegar, salt, water and all of the spices. Drop several peppers at a time in the boiling mixture for a few min. Take them out with a slotted spoon and put them in a tray to drain.
Once cooled, start arranging the peppers in jars, at the bottoms of which you've placed several vine leaves (or quince leaves). After every layer of peppers, put carrots and cabbage, a garlic clove or two, celery leaves.
Finish off with a wreath of vine leaves, the idea is for them to press down on the peppers. Pour the cooled marinate into the jars, cover and tie the necks of the jars with pieces of cloth. Store them in a dark, cool area.
