Salamorah Tourshi

Wash the green peppers thoroughly, then carefully cut off the tops and remove the seeds and membranes to create hollow shells for stuffing.

Wash and trim the celery, then chop it finely into small pieces. Peel and mince the garlic cloves.

Combine the chopped celery and minced garlic in a bowl, seasoning generously with salt and mixing well to create the stuffing.

Firmly pack the celery and garlic mixture into each hollowed green pepper, pressing the filling down to ensure the peppers are well filled.

Prepare the pickling brine by combining vinegar, salt, and brown sugar in a saucepan over medium heat, stirring until the sugar and salt are fully dissolved.

Remove the brine from heat and allow it to cool to room temperature before using it to preserve the peppers.

Arrange the stuffed peppers upright and snugly in sterilized glass jars, then pour the cooled brine over the peppers until they are fully submerged.

Seal the jars tightly and store them in a cool, dark place for at least 5 to 7 days to allow the flavors to fully develop before serving.