1 qt. chopped cabbage
2 c. chopped onions
2 c. chopped sweet green peppers
2 c. sweet red peppers
1/2 c. salt
2 qts. cold water
3/4 c. sugar
3 tbsp. mustard seed
2 tbsp. celery seed
1 qt. vinegar

Dissolve salt in 2 quarts cold water. Pour over chopped vegetables and let stand 1 hour. Drain. (If too salty, rinse and drain again.) Add vegetables, sugar, and spices to vinegar. Simmer 20 minutes. Bring to boiling. Pack hot into hot jars. Adjust caps. Process 15 minutes in boiling water bath. Yield: 7 half pints.