3 c. water
3 c. finely chopped cabbage
3 c. finely chopped cucumber
1 c. finely chopped green pepper
1 c. finely chopped celery
3/4 c. finely chopped onion
1/2 c. chopped canned pimiento
1/3 c. pickling salt
1 1/4 c. vinegar
2/3 c. water
2/3 c. sugar
2 tbsp. mustard seed

In large bowl combine the 3 cups water, the cabbage, cucumber, green pepper, celery, onion, pimiento, and the salt; toss to mix thoroughly. Let stand 3 hours. Drain; rinse well with cold water and drain again.

In a saucepan combine vinegar, the 2/3 cup water, the sugar and mustard seed. Bring mixture to boiling; reduce heat and simmer, uncovered, 3 minutes. Add drained vegetables. Bring mixture to boiling again then reduce heat and cook, uncovered, 5 minutes more. Ladle hot vegetables and syrup mixture into clean, hot pint jars, leaving 1/2 inch headspace. Adjust lids. Process jars in boiling water bath 15 minutes (start timing after water comes to a boil). Makes 4 pints.