Boil vinegar, sugar, salt and oil in a pan on the stove. Crush the cabbage finely and cut the cleaned peppers into strips and carrots - into circles. Scald the chopped vegetables in a hot marinade in portions.
Place them in a large vessel and add chopped celery, parsley and crushed black pepper. Arrange the vegetables in jars, pressing down slightly. Add a little bit of the marinade.
Close with caps and sterilize for 5 minutes. Consume in a few weeks.