Wash and clean the vegetables. Cut the stems of the peppers off with the seeds and pierce with a thick needle in 2 spots.
Cut the carrots into rings, the celery into slices, chop the cabbage and peel the garlic. Boil the products for the brine and drop in 5-6 peppers at a time for 1-2 minutes, remove with a slotted spoon and set aside in a large dish to cool.
Allow the brine to cool also. In the 12 1/2 cups (3 L) jars, arrange stalks of celery, put rows of peppers on top, carrots, cabbage, celery (leaves and slices), while sprinkling black pepper and allspice, a bay leaf piece and a clove of garlic between the rows. Top with celery stalks, bent in a wreath.
Pour in the cooled brine into the jars. Seal the jars and keep the pickles in a cool area. It's best to drain out the brine every other day and pour it in again - so that the pickles do not ferment.