1 lg. head cabbage
1 1/2 c. vinegar
1 tbsp. mustard seed
1 lg. onion
1 sm. jar pimento
2 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1/2 green pepper, chopped

Chop cabbage and onion fine or put through food chopper. Mix with other ingredients. Pack in jars and keep in refrigerator 24 hours. Vinegar makes cabbage crisp. Makes 2 1/2 quarts. Will keep for 10 days. Serves 10-12.