1 tsp. dry mustard
1/2 tsp. celery seed
1/2 c. boiling water
1 c. vinegar
1 c. sugar
1 lg. head cabbage
2 carrots
2 peppers (1 red and 1 green)
Onion to taste
1 tsp. salt

Add 1 tsp. dry mustard, 1/2 tsp. celery seed to 1/2 c. boiling water. Then add 1 c. vinegar, 1 c. sugar. Heat until dissolved. Cool.

Cabbage, carrots, green peppers, onion and salt.

Let vegetables stand for 1 hour, squeeze dry. Pour vinegar mixture over vegetables. Pack in containers and freeze or refrigerate.