1 medium cabbage
4 to 6 carrots
4 green or red peppers
6 onions
1/4 c. salt
1 tsp. celery seed
1 tsp. white mustard seed
2 c. sugar
2 c. vinegar

Grind vegetables with coarse blade; mix well. Add salt and let stand 2 hours. Drain well. Add sugar, seeds and vinegar. Do not cook. Put in jars in the refrigerator. Keeps for weeks.