Cut the cabbage into strips and mix it with the diced or cut into sticks carrots and celery, coarsely chopped parsley and black pepper. Arrange the tomatoes and washed peppers in jars, while putting some of the above mixture between them.
Add the sugar and salt to the mixture of water and vinegar. Boil the liquid and allow it to cool, then pour it over the pickles.
Seal the jars and store in a cool and dark place.