2 qts. chopped cabbage
1 red pepper
2 green pepper
4 onions

In kettle one pint white vinegar, 1 1/2 teaspoon dried mustard, 2 cups sugar, 1 teaspoon celery seed, 1 1/2 teaspoon salt. Bring to boil, let cool. Chop all vegetables together with cabbage. Pack mixture in jars. Pour vinegar mix on top of cabbage. Let stand in refrigerator 2 days before serving.