2 heads of cabbage shredded, cut fine and sprinkle coarse salt over cabbage. Let stand 1 hour, then squeeze real good. Do not rinse or wash off.

Add:

2 red peppers
2 green peppers
2 c. celery, cut fine
6 med. carrots, shredded fine

Mix well and put in gallon glass jars with covers.

4 c. sugar
2 c. vinegar
1 tbsp. mustard seed
1 tsp. celery seed

Boil sugar, vinegar, mustard seed and celery seed for 7 minutes. Pour over cabbage mixture. When cool, store in refrigerator. Use as you want. This will last all winter.