Marinated Leeks and Celery
Rinse the jars in hot water, then drain on a kitchen towel. Rinse the leeks and celery, and chop into coarse pieces. Blanch in boiling salted water for 4 minutes, then drain well. Bring the vinegar, sugar, and 500 ml (approximately 17 ounces) of water to boil in a saucepan.
Portion the leeks and celery into the jars. Place the spices and rosemary in the jars, and add one chili per jar. Fill the jars with the hot cooking liquid, and tightly seal.
Place a tea towel in a large, high pot. Place the jars on top of the towel. Add enough water to come halfway up the sides of the jars. Bring to a boil slowly, then reduce the heat and simmer for 25 minutes. Remove the jars and let cool.