Wash and clean the bell peppers of seeds, then rub them on the inside with a mixture of 1 2/3 cups (400 g) sugar and 1 2/3 cups (400 g) salt. Let them sit for 10-12 hours.
Let them sit for 10-12 hours also. Boil the juice released from the bell peppers and stuffing for 2-3 minutes and when cool, mix with the vinegar.
Fill the bell peppers with the stuffing and arrange them in jars, pour in the cooled juice and press down with sour cherry twigs and well-washed river stones.
Store the jars in a cool area.