How to make
Wash the carrots and grate them in a deep container with a lid.
Wash the banana peppers and dry them well. Cut off the stems and poke the peppers in 3-4 spots with a fork.
Pour the oil in a pan and once it's headed, add the peppers. Fry about 4-5 min., stirring lightly. They're ready once they change color. Add them to the container with the carrots and close with the lid to saute.
Dilute the salt and sugar in the vinegar and pour this sauce over the peppers. Clean the garlic, press it, pour over the peppers. Optionally, add chopped celery leaves.
Stir the peppers and put the lid on again. Leave them to sit at room temperature until slightly cooled, then put in the fridge for at least 1 hour.
Optionally, you can can them for the winter while they're still warm.
