4 gallons finely chopped cabbage
1 gallon water
1 tea cup salt
1 gallon vinegar
1/2 gallon sugar
1 c. white mustard seed

Pour salt and water over cabbage and let stand overnight. Squeeze liquid from the cabbage the next morning. Combine vinegar, sugar, and mustard seed. Bring to a boil. Let cool thoroughly, then pour over cabbage. (It must be cool or it will wilt the cabbage.) Place in sterilized jars and seal tight.