Cabbage:

2 medium heads cabbage shredded or chopped
2 tsp. salt

Sprinkle salt over cabbage and cover with water. Let stand for 2 hours. Drain. Mix together with cabbage 1 bunch of celery, cut fine and 3 green peppers cut fine.

Syrup:

4 c. sugar
2 c. white vinegar
1 c. water
1 tsp. celery seed
1 tsp. dry mustard

Pour over cabbage mixture. Don't have to seal. Keeps in refrigerator for 3 months. Pimento may be added for color.