1 qt. cabbage, chopped
1 pt. red bell pepper, chopped
1 1/4 c. salt
3/4 c. sugar
1 pt. onions, chopped
1 pt. green bell pepper
4 tbsp. mustard seed
2 tbsp. celery seed, crushed
1 qt. cider vinegar

Soak peppers in brine (1 cup salt water to 1 gallon water) for 24 hours. Freshen in clear, cold water for 1 or 2 hours. Drain well; remove seeds and coarse white sections. Chop and measure needed amounts of peppers, cabbage and onions. Mix and add spices, sugar, vinegar and remaining salt. Pour into a glass container or enameled vessel; cover and let stand overnight. Pack into hot pint standard canning jars. Adjust lids. Process in a boiling water bath canner (212 degrees) 10 minutes.