Wash all the vegetables. Cut the stems of the peppers low and prick the seed part in several places with a thick needle. Peel the celery and cut it into pieces, rip the cauliflower into florets. Peel the garlic cloves.
Bring the ingredients for the brine to a boil in a pot on the stove. In the boiling brine, place 5-6 peppers at a time for 1-2 minutes to parboil. Take them out using a slotted spoon and cool them on a large platter. At the bottom of each jar, place the celery stalks.
Arrange a few peppers, and between them distribute cauliflower, celery, carrots and garlic. Fill each jar to the brim in this way. Put a crown of celery stalks on top. Instead, you can also use vine branches to press the vegetables well.
Pour the cooled brine in to the jars, close and sterilize the jars for 15 minutes after coming to a boil.