How to make
Wash the bell peppers, carrots, cabbages and celery, then chop them into medium-sized pieces.
For the brine, mix the sugar, salt, vinegar and water in a pot. Stir with a spoon until all the dry ingredients are dissolved.
Put only the bell peppers to marinate in the brine for about 2 hours, while stirring from time to time.
Take them out and transfer to a deep container. To them, add the rest of the chopped vegetables and peeled garlic cloves.
Stir all the veggies together well and distribute into jars. Put 2 aspirins per jars.
Put the brine on the stove to boil and while still hot pour it into the jars with the veggies. Close the jars with caps and turn them upside down.
Leave them upside down for 2-3 days.
