2 lg. heads cabbage
2 green peppers
2 red peppers
1 sm. bunch celery
2 tbsp. salt
1 tbsp. mustard seed
1 tbsp. celery salt
4 scant c. sugar
2 c. vinegar
1 c. water

Shred 2 large heads cabbage; add 2 tablespoons salt. Let stand at least 1 hour, squeeze very dry (this is important). Add 2 green and 2 red peppers, chopped, celery and 1 tablespoon mustard seed and celery salt.

Mix together 4 scant cups sugar, 2 cups vinegar, 1 cup water. Boil a minute or 2 until dissolved. Cool and pour over cabbage mixture. Keeps indefinitely in refrigerator.

Use very large mixing bowl (bread making size). I save chopping time by using my food processor. Enough to last a long time and some to share.