Wash all vegetables thoroughly. Finely shred the cabbage and onions.
Remove seeds from the peppers and slice them thinly. Grate the carrots. Mix all vegetables with salt and pepper.
Sterilize the jars and dry them well. Fill them with the prepared vegetables.
Prepare the brine: combine oil, vinegar, and sugar in a pot. Boil until the sugar dissolves completely.
Pour the hot brine over the slaw, stir, seal the jars, and pasteurize for about 15 minutes.