6 c. cider vinegar
4 c. sugar
3 tsp. celery seed
3 tsp. mustard seed
3 heads cabbage, chopped finely
10 sweet green peppers, finely chopped
10 sweet red peppers, finely chopped

Combine vinegar, sugar, and seeds together in large kettle. Do not heat or cook vinegar mixture. Mix chopped vegetables with vinegar mixture. Can be stored for several weeks in airtight containers. Add salt to taste only when ready to serve. This keeps vegetables crispy.