How to make
Clean the peppers and bell peppers from their seeds, cut them into pieces. Peel the carrots and cut them into slices. Add the chopped garlic cloves and chopped celery leaves.
Pour the vinegar, water, salt, sugar, allspice, black pepper, bay leaves in a pot and put to boil on moderate heat on the stove.
Put the chopped peppers in in 3 lots and let them parboil for 1 min., while flipping them over with a slotted spoon. Strain and take them out into a tray to leave them slightly crunchy. Parboil all the veggies this way.
Prepare dry jars, put 1 aspirin at the bottom of each. Fill the jars using a spoon, pressing on top.
Let the marinade cool for 15 min. and then pour it into the jars up to the rim.
Close with caps and flip over, leave to cool for 4-5 hours. You can also add 1 tsp oil for a nice shine.
The result is really tasty and crunchy bell peppers for the winter.
