For pickled vegetables, mix vinegar and salt and let stand.
Wash the vegetables and let them drain. Cut the cabbage leaves into small pieces. Remove the stalks from the pickles and zucchini and pierce them in several places with a wooden stick. Cut the carrots into sticks or slices. Prick peppers in several places with a wooden stick. Cut celery bulb into sticks, setting leaves aside. Prick tomatoes in several places.
Wash and quarter the quinces and remove the core. Wash and drain the medlars and cornel cherries.
Place a few vine leaves, a few pieces of celery and a few chickpeas in the bottom of a large earthenware pot. Put a layer of cabbage leaves on top. Layer on top of these the various fruits and vegetables, filling in gaps with garlic cloves and sour cherries. Cover with vine leaves, and repeat the layers until all the ingredients are used up and the pot is full. Cover with vine leaves and celery leaves. Pour the salted vinegar over it through a sieve, making sure all the vegetables are covered.
Place on top of the vegetables on a plate that fits into the earthenware pot and weigh it down with a stone so that the vegetables and fruits do not rise from the vinegar brine.
Cover and let the pickled vegetables sit at room temperature for two to three weeks.