1 med. cabbage, chopped
7 stalks celery, chopped
1 green pepper, chopped
1 tsp. celery seed
1 tsp. mustard seed
1 lg. carrot, grated
1 1/2 c. sugar
1 c. vinegar
1/4 c. water

Combine cabbage, celery, green pepper, celery seed, mustard seed and carrot. Combine sugar, vinegar and water. Boil and cool, then add to cabbage mixture. Put in refrigerator and wait overnight to use. Keeps in refrigerator for 2 weeks. Makes two quarts. If smaller amount is desired, cut ingredients in half.