Wash all of the vegetables and dry them. Core the bell peppers and remove the seeds, chop the carrots with a wavy knife, tear the cauliflower into rosettes, clean the cabbage and chop it into coarse pieces.
At the bottom of a 12 1/2 cup (3 L) jar, put 4 aspirins, dill branches, 3 bunches celery, 1 tsp mustard seeds, 1-2 bay leaves, 1-2 allspice grains, 2-3 garlic cloves, 3 tbsp salt, 6 tbsp sugar, 4/5 cup (200 ml) vinegar, 5-6 black pepper grains, 1-2 onion heads.
Arrange vegetables (chopped coarsely) of every type in the jar. I tend to put bell peppers, then cauliflower, carrots and some more celery after I put the spices in.
Next, put in the other 4 aspirin, some more spices and fill with cabbage pieces, apple pieces, and more vegetables if there's any room left. Finish off with parsley bunches and fill the jars with water. I like this order of veggies because it provides a nice color and arrangement.
Close them with plastic caps and put in a cool area, shaking and flipping them over throughout the course of a week - 1 day with the caps facing down, 1 day with the caps up and so on.
Notes: With the amount of veggies listed I was able to fill 3 jars of 12 1/2 cups (3 L). If you prefer other veggies, arrange them instead.
An exceptionally delicious and proven recipe. Try it and you won't regret it!