1 1/2 c. sugar
1 c. white vinegar
1 med. cabbage, shredded or chopped
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
1 lg. onion, chopped
1/2 to 1 green pepper, chopped
1 sm. jar pimiento

Boil sugar and vinegar together then let cool. Add to cabbage/seasoning mixture and let stand in refrigerator at least a day before serving. Will keep up to 10 days or more. Pack in jars or plastic containers (not tin or metal).

Can use this syrup for fresh sliced cukes in summer.