Vegetables are washed well. Peppers and carrots cut into slices, celery cubes, cauliflower is broken into florets. All vegetables stir well and pour the hot brine made from vinegar, salt and sugar. Leave to stand overnight. In the morning, drain the brine, add parsley and again put on the stove to boil. Allow to cool. Vegetables rank in jars and pour the cold brine. Each jar is covered with cellophane and tie.