1 med. head cabbage, shredded
1 tbsp. salt
2 c. diced celery
1 green pepper, diced
1 onion, diced, med. size
2 carrots, shredded
1 1/3 c. sugar
1 c. vinegar
1 tsp. mustard seed

Mix cabbage and salt; refrigerate for 2 hours. In saucepan, put sugar, vinegar, and mustard seed; bring to a boil until sugar dissolved. Let cool. Mix vegetables with cabbage and pour cooled vinegar syrup overall and mix well. Refrigerate about 2 days or more in covered container.