How to make
Vinegar, sugar, salt and oil are mixed in a saucepan and boiled. The chopped vegetables (excluding the celery and parsley) are separately steamed in hot marinade.
Mix while still hot, add the chopped celery, parsley, black pepper, and arrange densely in jars with lids. Sterilize for 5 min.
After several weeks, the salad is ready to eat.