Wash the peppers and clean them from the stems and seeds. Cut them into slices or chunks. Thoroughly clean the carrots and cut into rings. Cauliflower clean from green leaves and shred into small bouquets. Tomatoes, cut into slices. Cabbage chop finely. Parsley and celery cut into in small pieces. Prepare the brine by placing all ingredients in a saucepan and put it on the stove. Bring to a boil and make sure everything is well dissolved. In a 3-liter jars arrange row cabbage, carrots, peppers, tomatoes, among them sprinkles parsley and celery. Pour boiling brine into the jars and immediately capped. Turn the jars upside down and cover with a towel to cool more slowly. Store in a dark and cool place.