1 med. cabbage
2 green peppers
1 tbsp. celery seed
1 1/2 c. sugar
1 1/2 c. water
3 red peppers
1 tbsp. salt
2 tbsp. mustard seed
1 1/2 c. vinegar

Chop cabbage and peppers until quite firm. Add all of the other ingredients and mix well. Keep in refrigerator. Let it stand 3 or 4 days before using it so the flavor can go through it. Makes 4 pints.