1 med. to lg. head of cabbage, chopped fine

Sprinkle with 1 teaspoon salt. Let set 2 hours and squeeze dry.

Add:

2 green peppers, chopped
1 stalk celery, chopped

Bring to boil:

1 c. vinegar
2 c. sugar
1/2 c. water

Cool and pour over cabbage, pepper and celery mixture.

Add:

1 tsp. mustard seed
1 tsp. celery seed

Refrigerate 24 hours, then package and freeze for later use. This keeps indefinitely in freezer and for several weeks in refrigerator.