3 lg. heads cabbage
2 1/2 lb. onions
2 red bell peppers or 1 jar pimento
1 tsp. black pepper
1 qt. vinegar (white)
1 qt. mustard
1 stalk celery
5 lbs. sugar
1 tsp. salt
Turmeric to color (optional)
1/2 box mustard seed
1/2 box pickling spice

Cut cabbage, pepper, celery and onions. Put mustard seed and pickling spice in cloth bag. Mix all ingredients and boil 15 minutes. Mix 1 cup flour and water to make a thin paste. Add to pickles to thicken, stirring constantly to keep from sticking. Remove from heat and seal in sterilized jars.