Bulgarian Parena Turshia with Red Peppers

I have been in USA in the last 26 years and haven't forgot the delicious taste of the Bulgarian Parena Tursha.
In the fall my husband visit the local farmers market and purchase box of red peppers. To follow is the recipe.

12-15 red peppers washed, cleaned from seeds and cut 
        into ribbons (see photos)
1 bag (1 pound) carrots (baby carrots also can be use) if 
        you regular carrots wash, peel and cut lengthwise.
        For baby carrots just wash and they are easiest to 
        use
1 head cauliflower washed and florets divided
1 head celery washed and cut into 1-2 inches pieces.
1 head garlic clean
***1-16 oz container mushrooms  clean and cut (optional)

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One litter water 
1 1/2 cups White House Apple Cider Vinegar or any white 
     vinegar you have
1 cup olive oil
1-1/2 tablespoons salt
4 large bay leaves or 6 medium
15 pieces black pepper
1 teaspoon thyme

Combine second half of the ingredients in large pot and boil for 3 minutes.

In very large container mix all veggies.
Start adding veggies to the boiling mix until veggies are cover in the juice. That will be only the portion of the veggies not all but probably 1/4 of them depending on size of the pot.
As soon as you see the juice start boiling again start removing the veggies from the boiling mixture.
Repeat until all veggies are steamed.

Place the veggies in large jar or several small jars and fill jar(s) with remaining hot juice. Close the jar(s).
I usually wait a week before serving.