Soaked pepper

Soaked pepper for winter is a very tasty and healthy food, since no preservatives are used during cooking and, most importantly, the jar does not close hermetically. This culinary recipe was advised to me in Moldova, and there they know a lot about homemade preparations.
The ripest and fleshiest fruits are selected, the seeds are removed and each is cut into 4 parts. Then sprinkle each part with half, mixed together, sugar and salt. Leave everything for 6-8 hours until the juice is released. Drain the juice and add the remaining sugar, salt, oil and vinegar. Carrots are chopped into strips, as well as celery root, Cauliflower is divided into inflorescences, finely chop parsley. Mix all this with pepper until smooth. We put the brine on the fire, bring it to a boil and pour it into the vegetable mixture. We are waiting for the mixture to cool down. We put everything in jars, top up with brine, store it in a cellar or other cold room. The soaked pepper is stored for 4-6 months, usually until the New Year holidays.