Toss the jalapeno, cabbage, celery leaves, garlic, salt and pepper in a large bowl.

Slice the top of the peppers and remove the seeds. Fill the peppers with the vegetable stuffing and arrange the peppers one on top of the other in a sanitized, lidded glass jar.

Mix all the pickling solution ingredients in a bowl and gently pour into the jar. Make sure the peppers are completely covered. Drizzle one teaspoon of olive oil on top.

Close the jar tightly and let it sit at room temperature in a dark space for a 7-9 days. Once the pickles are ready and crisp, transfer the jar to the refrigerator.