1 lg. cabbage
2 - 3 tsp. salt
1 bunch celery
3 green peppers
4 c. sugar
2 c. white vinegar
1 c. water
1 tbsp. celery seed
1 tsp. ground mustard

Shred cabbage, cover with water, add 2 teaspoon salt, set for 2 hours; drain. Mix in celery and peppers. Heat sugar, vinegar and water to boiling; add mustard and celery seed. Let cool, pour over mixture. Store in refrigerator. Will keep up to 6 weeks.